Box Cake Mix Bundt Recipe 🥮 Torte Test Kitchen
Happy Tuesday! It’s time for another Torte Test Kitchen recipe. After I shared a box cake Bundt recipe elevated with some yogurt and citrus flavors a few weeks ago, I received a lot of email from people asking if I could share a similar recipe using chocolate. So, this week, I’m running with that and sharing a box cake mix Bundt recipe for a delicious devil’s food cake using a dash of some spices to give it a bit of a flavorful kick. And, in anticipation of the upcoming release of NOTHING BUNDT TROUBLE, the 11th book in my Bakeshop Mystery Series, I decided to use a mysterious skull pan from @Nordicware to create these tasty, adorable mini Bundts. 💀💀💀
NOTHING BUNDT TROUBLE — Pre-order now! (June 30th)
Indie Bookshops: https://bookshop.org/a/2009/9781250214362
Amazon: https://amzn.to/2X2iBQE
Barnes & Noble: https://www.barnesandnoble.com/w/nothing-bundt-trouble-ellie-alexander/1136574679
Delicious Devil’s Food Chocolate Bundt Cake
Ingredients:
1 box Devil’s Food Cake Mix (Betty Crocker or preferred brand)
1 ¼ cups coffee
3 eggs
¼ cup chocolate syrup
¼ cup sour cream
A dash of chili powder (more to taste)
A dash of cinnamon (more to taste)
1 cup chocolate chips
Directions:
Preheat oven to 350°. Pour cake mix packet into mixer. Add coffee and begin mixing. Add eggs, chocolate syrup, sour cream, chili powder, cinnamon, and chocolate chips. Mix ingredients together well. Thoroughly coat Bundt pan with cooking/baking spray, making sure to get spray into all the nooks and crannies if using a finely detailed pan. Fill pan about ¾ full with cake mix. Bake at 350° for 15-25 minutes depending on size of pan. Smaller cakes (like the skull pan used in the video) take less time, so be sure to test by inserting a cake tester or knife gently into cake. If tester/knife can be removed cleanly, cake is done. Let cool, top with powdered sugar, and enjoy!
Happy baking,
Ellie