Today I’m baking a SIMPLE, semi-homemade Chocolate Bundt Cake with Cream Cheese Frosting. I made this for my daughter Emma’s 6th birthday. This cake recipe comes from @TheMinimalMom and is a copycat recipe for Nothing Bundt Cakes. We loved it!

THE MINIMAL MOM: [ Ссылка ]

BEST WHITE CUPCAKES: [ Ссылка ]

MORE COPYCAT RECIPE VIDEOS:
Steak N Shake Frisco Melt: [ Ссылка ]
Starbuck's Birthday Cake Pops: [ Ссылка ]
Panera Bread Broccoli Cheddar Soup: [ Ссылка ]

CHOCOLATE BUNDT CAKE
(Recipe from ithinkwecouldbefriends.com)
1-15.25 oz. devil’s food cake mix
1-3.4 oz. pkg instant chocolate pudding
1 c. sour cream
4 eggs
1/2 c. warm water
1/3 c. vegetable oil
1/4 c. chocolate syrup
1 tsp. vanilla extract
Cream Cheese Frosting (see below)

Preheat oven to 325*. Grease your bundt cake pan thoroughly. Mix all ingredients together in a stand mixer, or in a large mixing bowl with a hand mixer or by hand (about 2 minutes). Pour the cake batter into your bundt pan. Bake at 325* for 50-60 minutes or until a toothpick inserted comes out slightly coated but not wet (don’t overbake—definitely start checking at the 45-50 minute mark!). Remove from oven and allow to cool for about 20 minutes. Invert onto plate or cake stand. Let cake cool completely before piping/spreading on the cream cheese frosting. ENJOY!

CREAM CHEESE FROSTING
1 stick unsalted butter, room temperature
8 oz. cream cheese, room temperature (For a milder/less tangy frosting, use only 4 oz. of cream cheese)
4 c. powdered sugar 1 tsp. vanilla extract 1 Tbsp. heavy cream (milk works, too!) In a large mixing bowl, use an electric hand mixer to beat together the butter and cream cheese until thoroughly combined. Add the powdered sugar 1 cup at a time, mixing in between each addition. Add the vanilla extract and heavy cream and mix to incorporate.

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