1boxchocolate cake mix(I used Betty Crocker chocolate fudge cake mix)
¼cupall purpose flour
13.4 ozpkg. instant chocolate pudding mix(dry)
For the glaze:
1cupsemisweet chocolate chips
1tablespoonlight corn syrup(optional, but helps to add shine and to firm up the glaze)
½cupheavy cream(sometimes called whipping cream – not whipped cream, half and half should work as well)
For the cake:
Preheat oven to 325 degrees. Grease and flour a 10″ bundt pan very well.
Mix butter, cream cheese and extracts very well until completely smooth.
Add in the rest of the ingredients and mix on medium to medium/high until incorporated. Once the batter starts to thicken up, you may need to switch from the electric mixer to hand mixing it.
The batter will be very thick. You don't want to add any more liquid to it.
Add to prepared pan and smooth the batter evenly. The batter will not fill the entire pan up to the top. That is normal as the cake will rise quite high when baking.
Bake at 325 for 55-60 minutes. A toothpick inserted into the top will come out with a few moist crumbs on it, but not raw batter.
Cool in the pan on a wire rack for about 20 minutes, then turn out of the pan onto the wire rack and cool completely before adding a glaze or powdered sugar.
For the glaze:
In a bowl, add the chocolate chips, butter, cream and corn syrup. Melt in the microwave for about 45 seconds to a minute. Once melted, mix until smooth. Either spoon the glaze onto the cake or add to a squeeze bottle and then squeeze onto the the top of the cake.
Store this cake covered at room temperature for a few days, then keep well covered in the fridge to prolong freshness.Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.