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  • Lucia Borzillo

The Ding Dong Bundt Cake

This is something a little more labor-intensive bake than I usually do on a Friday night.

The thing that made me try this was the cake mix. I know. A BOX MIX!!!!! Yeah I got over it too. I found the recipe at Chef In Training.

I cut the recipe in 1/2. It looks cute.


The Cake

1 box chocolate cake mix dry

3.9 ounces INSTANT chocolate pudding mix dry

1/2 cup sugar

1/2 cup sour cream

4 eggs

3/4 cup vegetable oil

3/4 cup water

1 teaspoon vanilla

The Filling

5 Tablespoons flour

1 cup milk

1 1/2 teaspoons vanilla

1 cup butter

1 1/4 cup sugar

The Ganache Frosting

2 cups chocolate chips 1 cup heavy cream

1 1/2 Tablespoons butter


The Cake

Preheat oven to 350 degrees F.

In a large mixing bowl combine all the ingredients and mix for three minutes.

Grease a 12-cup bundt pan with butter and flour or something like Baking Joy cooking spray.

Bake at 350 degrees F for 35 to 45 minutes. 

The cake is done when toothpick comes out clean.

Invert cake on a wire rack.

Cool completely.

The Filling

Pour milk and flour into a medium saucepan and whisk together very well to make sure there are no lumps.

Place pan on stove and turn the heat to medium and stir constantly to make a roux.

Remove from heat and add vanilla. Allow to cool.

While the mixture is cooling, cream butter and sugar together in a medium bowl for about 9 minutes.

Add the cooled roux to the butter mixture and beat again until it is well blended and the sugar is completely dissolved.

The Cake Assembly

Carefully cut the cake in half and remove the top half and set aside.

Spoon filling over the bottom of the cake and then spread evenly.

Replace the top of the cake.

The Ganache Frosting

In a microwave safe dish heat cream and butter until it just begins to boil. (About 2 minutes).

Pour in chocolate chips and stir until melted and smooth.

Carefully place cake back on the wire rack with paper towels under it.

Drizzle Ganache Frosting over cake.

After the frosting is set carefully move cake to cake stand or serving plate.

Refrigerate cake for 1 to 2 hours before serving.

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