Penny's Passion: Chocolate Bundt Cake with Richmond Frosting

Monday, May 25, 2015

Chocolate Bundt Cake with Richmond Frosting

At the Cobb Washer Tournament this weekend, we had two days of pot luck food. I'm telling you, there were so many tasty dishes I could blog about the recipes for a solid year!

Today I'm sharing one of those with you -- Chocolate Bundt Cake with Richmond Frosting. If you're a chocolate fan, perk up your ears because you are going to want to make this winner! The cake was full of moist goodness and covered in a not-too-sweet frosting.

First, let's talk about the cake. This is one of those semi-homemade recipes that is quick and easy. Mix the following ingredients together until well blended.

Chocolate cake mix

1 box chocolate pudding

4 eggs

1 cup water

1/2 oil

Preheat oven to 350 degrees. Grease and coat your bundt pan. Here's a tip Linda taught me this weekend - since this is a chocolate cake, dust the pan with cocoa powder instead of flour. That way you won't end up with that white residue on the outside of your cake when you flip it out of your pan. (She's so smart!)

Bake for 45 minutes. Remove from oven. Let it sent for 10 minutes then flip it over and cross your fingers your cake easily drops out of the pan.

Now let's talk my favorite part -- the frosting. Here's the ingredients:

1/2 cup sugar

1-1/2 Tablespoons corn starch

3 Tablespoons cocoa

Dash of salt

1/2 cup boiling water

1-1/2 Tablespoons butter

1/2 teaspoon vanilla

Mix sugar and corn starch. Stir in cocoa and salt. Put water in a sauce pan on the stove and add in the dry ingredient mixture. Cook until mixture thickens. Remove from heat. Add butter and vanilla. Drizzle over cooled bundt cake while the mixture is hot for a glossy frosting which remains soft and smooth.

All said and done, this is one big bunch of chocolate goodness. A true winner recipe to fix anytime you need a dessert. Yum! Definitely a crowd pleaser.