ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE
This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 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.
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