I just love a good bundt cake! And this one was no exception.
1 box chocolate fudge cake mix
1 small box (4 serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup oil
1/4 cup caramel topping, the thicker the better
3/4 cup chopped pecans
3/4 cup chocolate frosting (from 16 oz container)
1/4 cup caramel topping
1/4 cup chopped toasted pecans
1 For the cake, heat oven to 350. Spray bundt pan with cooking spray for baking.
2 Beat cake mix, pudding mix, water, oil, 1/4 cup caramel topping, and eggs on medium for 2 minutes. Stir in pecans. Pour into bundt pan.
3 Bake 38 – 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes before removing from pan. Cool completely, about 1 hour.
4 For the toppings, microwave frosting on high for 20 – 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate for 30 minutes or until frosting is set.
5 Drizzle caramel topping over frosting and sprinkle with pecans.
(I decided to make a chocolate ganache instead of using the frosting. You can find a good ganache recipe here.)
recipe from Betty Crocker