Chocolate Bundt Cake
This easy Chocolate Bundt Cake is a show stopper! It is easy to make, moist, and perfect for any celebration. This rich chocolate cake is perfect for all chocolate lovers.
Ingredients
Cake
- 1 box King Arthur gluten-free chocolate cake mix OR regular devil’s food cake mix
- 3 eggs
- 1 cup water
- 1 pint chocolate ice cream melted
- Baking spray and gluten-free or regular flour to prepare pan
Icing
- 2 sticks salted butter softened
- 5 cups confectioners sugar
- ¼ cup half and half
- 2 teaspoons vanilla
- Candy decorations or sprinkles such as Andes mints
Instructions
Make the Cake
- Preheat oven to 350℉
- Combine cake mix, eggs, water, and ice cream in mixing bowl or stand mixer and beat for 5 minutes.
- Generously spray 10-15 cup Bundt pan with cooking spray and then coat with flour, tapping to remove excess.
- Pour batter into prepared pan and bake for 45 – 48 minutes.
- Remove pan to cooling rack and cool for 10 minutes before inverting on the cooling rack to cool completely.
Make the Icing
- In a stand mixer fitted with a paddle attachment, beat butter until creamy, about 3 minutes.
- Add in half of the confectioners sugar (2 ½ cups), the half and half, and the vanilla and mix until incorporated.
- Add remaining confectioners sugar and mix until creamy.
- Pipe the icing onto completely cooled cake using a piping tip.