One-Bowl Strawberry-Covered Chocolate Bundt Cake Recipe

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup sour cream
3/4 cup vegetable oil
1/3 cup water
3 eggs
1 cup chopped bittersweet chocolate

Strawberry-Buttermilk Frosting

2 tablespoons butter, softened
2 tablespoons strawberry preserves
1 1/3 cups powdered sugar
2 tablespoons buttermilk

Garnish

Fresh strawberries, if desired

	PREP TIME 20m	COOK TIME 2h10m	TOTAL TIME 2h30m
YIELD 12 servings

Instructions

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly.
Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan.
Cool completely, about 1 hour. Place cake on serving plate.
In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth.
Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

Desserts

A recipe from Betty Crocker

https://www.bettycrocker.com/recipes/one-bowl-strawberry-covered-chocolate-bundt-cake/4336fa59-1876-4136-94b0-48f4c053e287