Chocolate Heath Bundt Cake

This cake was born out of desperation. It was my daughter’s birthday, I had been planning on making our Andes Mint Chocolate Bundt Cake, was mixing up the cake, only to realize I was nearly out of Andes mints. AHH! So I scoured my pantry and found Heath Bits, tweaked the frosting and my cake was saved!! It’s rich and delicious and saved the birthday!

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Chocolate Heath Bundt Cake

Ingredients:

1 box Devil's Food Cake Mix (I used Betty Crocker)

1 small box instant chocolate pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup whole milk (I used whole to give it a little fat since the other dairy ingredients were lighter)

1/2 cup light sour cream (I like Daisy)

1/2 cup Plain Greek Yogurt

1 tsp vanilla extract

1 cup chocolate chips (I used Hershey's dark chips)

butter for greasing pan

cocoa powder for dusting pan

1/2 cup Heath Bits, for garnish

cream cheese frosting (below)

andes mint chocolate bundt cake pin 4.png

Directions:

Preheat oven to 350 degrees. Grease up the bundt pan with butter. Shake cocoa powder around to coat the butter. If you have extra cocoa powder after shaking around, dump it out.

Mix together eggs, sour cream, yogurt, oil, milk and vanilla until smooth. Then slowly stir in cake mix and pudding mix- little by little until combined. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the chocolate chips.

Pour batter into the bundt pan and bake for 45-50 minutes (it took mine closer to 50), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your cake is in the oven, start working on your frosting.

Pull your cake out of the oven when it's ready, and let it cool for about 3-5 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool for at least 15 minutes, then drizzle with frosting and sprinkle Heath Bits on top.

Delicious on its own, or with a tall glass of milk or scoop of vanilla ice cream.