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Mrs. Leo's Chocolate Bundt Cake Recipe

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This recipe for Mrs. Leo's Chocolate Bundt Cake is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One box Chocolate Cake Mix (I use Duncan Hines)
One small box of chocolate INSTANT pudding mix (approx a 4 oz box)
2 Large eggs
1 & 3/4 cups of whole milk (but 2% milk will work, too)
One 12-oz bag of chocolate chips
Directions:
Directions:
Put all above ingredients in a large mixing bowl and mix thoroughly by hand. Prepare Bundt pan with cooking spray and preheat oven to 350 degrees.
Put mixed batter into prepared Bundt pan and bake for 50 minutes. Let the cake cool for about 20 minutes and then remove from the pan. Enjoy! This cake is so moist, there is no need for icing!
Personal Notes:
Personal Notes:
Note: You may substitute a different flavor of cake mix, pudding mix, and bag of baking chips to make any flavor Bundt cake you like. E.G., use vanilla cake mix, vanilla pudding and chocolate chips for a chocolate chip Bundt cake. Have fun!

My family calls this recipe “Mrs. Leo’s Chocolate Bundt Cake”. Even though it may have other names, it came from my dear friend decades ago, and my family has made it countless times and in various flavors. It is so simple.

 

 

 

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