Foto: RecipeGirl
Ingredients
- One 15.25-ounce box Chocolate Fudge Cake Mix ((I use the Betty Crocker brand))
- 3/4 cup chocolate milk
- 1/3 cup butter, (melted)
- 3 large eggs
- 8 ounces sour cream
- One 3.9-ounce box Chocolate Fudge Instant Pudding Mix
- 2 cups semisweet chocolate chips
- 1/2 cup semisweet chocolate chips
- 1/3 cup whipping cream
- 1/4 cup caramel sauce
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup toffee bits
- One 1.86-ounce Snickers candy bar, (chopped)
Steps
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Preheat the oven to 350F. Generously grease a 12-cup bundt cake pan and lightly flour (or use baking spray).
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In a large bowl, combine the cake mix, chocolate milk, butter, eggs, sour cream and pudding mix. Mix until combined (the batter will be thick). Stir in the chocolate chips. Spoon into the prepared pan.
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Bake until a tester inserted in the center comes out clean, 40 to 50 minutes. Cool 10 minutes. Turn the pan upside down onto a serving plate; remove the pan. Allow the cake to cool completely, about 2 hours.
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Place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate chips. Allow to sit for 5 minutes, then stir until smooth. Drizzle the glaze over the cooled cake.
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Drizzle the caramel over the cake, sprinkle on the chocolate chips, toffee pieces and chopped candy bar. Store loosely covered at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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