This cake is utterly fantastic. In this recipe, you'll find a fairly simple way to dress up a box cake mix with a few easy modifications and additions, resulting in a marbled white and chocolate bundt cake complete with mini chocolate chips and an easy-to-make chocolate glaze. I'm warning you: this cake will disappear before you know it!
Ingredients:
- 1 package white cake mix (18.25 oz)
- 1/3 cup sugar
- 4 eggs
- 1 cup (8 oz) sour cream
- 2/3 cup canola oil
- 2 tablespoons baking cocoa powder
- 1/2 cup miniature chocolate chips
- 1/2 to 1 cup chocolate frosting
- 1 to 2 tablespoons milk
Directions:
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
In a medium bowl, combine the cake mix, sugar, eggs, sour cream, and canola oil. Beat for 2-3 minutes or until well blended.
Transfer about half of the cake batter to a separate bowl. Stir the cocoa powder into half of the cake batter, and stir the chocolate chips into the other half of the cake batter (the white batter).
Spoon the batters into the prepared pan, alternating spoonfuls of the white batter and chocolate batter.
Bake for 45-50 minutes, or until a toothpick poked near the center comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove cake from pan and leave on wire rack until completely cooled.
Once the cake is cooled, prepare the frosting. Start by mixing 1/2 cup frosting with 1 tablespoon milk. Spoon/drizzle the frosting mixture over the cake.* If more frosting is needed, mix an additional 1/4 cup frosting with 1 1/2 teaspoons milk, and repeat if necessary.
*The frosting will be somewhat runny, more like a glaze. This means it may be messy if you put too much on! I would recommend frosting the cake while it is still on the wire rack, over an easy-to-clean surface. Spoon the frosting over the cake, let the excess frosting drip off the cake and through the wire rack, and then transfer the frosted cake to a plate or serving dish. Otherwise you will end up with excess frosting pooled around the cake on your serving dish.
