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Mexican Chocolate and Vanilla Bundt Cake

Mexican Chocolate and Vanilla Bundt Cake

If you can't decide between chocolate and vanilla, why not have both? This cake recipe is simple, easy and a hit.  With just a few ingredients, make this fun cake for your family or the centerpiece for your next get-together.

by Ericka Sanchez

What you'll need

  • 1 15.25 ounce package of white cake mix
  • 1 5.1 ounce package of instant vanilla pudding mix
  • 1 tablet Mexican chocolate, ground (about 1/4 cup)
  • 1 1/2 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs

How to make it

  1. Preheat oven 350° F.
  2. Grease a 10-cup bundt pan with non-stick cooking spray.
  3. In a large bowl, mix cake mix, pudding mix, water, oil and eggs.  Pour half the mixture into the bundt pan.
  4. Add Mexican chocolate to remaining batter.  Stir to combine and pour over white batter.
  5. Bake for 45 minutes or until a toothpick insterted comes out clean.  Cool for 20 minutes.  Invert over a cooling rack and let cool completely.

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