Happy Monday, friends!
We’ve been having miserable weather recently, sports were mostly cancelled last week, and when they weren’t, we sat miserably through cold, wind and rain.
This is Josiah’s first year of baseball (he played t-ball last year). It’s been fun to watch him play coach-pitch.
Some days I get smiles, some days all I get is this…
But today is a new day! The sun is finally out! Temps are steadily climbing from 37 degrees to lower 50s. It’s no Florida suns-out-guns-out weather, but I’ll take it over what was given to us last week!
Today, I’m sharing a super simple bundt cake that whips up in no time! Perfect for a crowd, or in our case, was a fun addition for Naiya to make for her bestie’s family (which classifies as a crowd as a family of eight!). You know it’s a winner recipe when a text follows, asking for the recipe!
Love these girls!!!
This would be a perfect dessert to have at your Easter gathering, for those who aren’t huge fans of carrot cake (which a few of my kiddos are not). Serve this bundt cake on a cute cake plate and voila! Dessert that looks and tastes amazing, without all the fuss!
Quick and Easy Triple Chocolate Bundt Cake
Ingredients
- 1 box chocolate cake mix (I use Duncan Hines devils food cake mix)
- 1 4 oz package instant chocolate pudding
- 1¾ cup whole milk
- 2 cups semi-sweet chocolate chips
- 2 eggs
- powdered sugar, for dusting the top of cake
Instructions
- Preheat oven to 350 degrees. Grease a 10 inch bundt pan.
- In a mixing bowl, combine cake mix, pudding, milk, and eggs, for 2 minutes with electric mixer. With a rubber spatula, fold in chocolate chips. Pour batter into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
- Let cake cool in pan on a wire rack for 10 minutes. Invert cake onto a serving plate. Let cake cool completely before dusting with powdered sugar. Enjoy!
