We served this for almost all birthdays growing up and it was always well loved!
Course
Dessert
Cuisine
American
Prep Time25minutes
Cook Time50minutes
Cooling Time15minutes
Total Time1hour15minutes
AuthorJanssen Bradshaw
Ingredients
1package cherry cake mixit’s hard to find just cherry, but cherry chip works just as well
1small package instant chocolate pudding mix
4eggs
½cupoil
1cupwater
Chocolate Glaze:
2Tunsweetened cocoa
1Tbutter
1Tcorn syrup
2Twater
1Cupsifted powdered sugar.
Instructions
Preheat oven to 350 degrees. Grease and flour a bundt pan (seriously, I have never floured a pan in my life. Too lazy).
In a large bowl, combine all ingredients and mix with beater on low speed for one minute. Scrape bottom and sides of bowl. Beat for two minutes at medium speed. Batter will be thick. Pour batter into pan and spread evenly. Bake for 50 minutes or until knife or toothpick comes out clean. Let cool in pan on wire rack for 15 minutes, then turn cake out of pan and let cool completely on wire rack.
Make glaze: combine first four ingredients in a saucepan. Over low heat, cook, stirring, until butter is melted and mixture is smooth. Remove from heat. Gradually beat in powdered sugar. If glaze seems too thick to pour easily, stir in a little hot water. Pour glaze over top of cake, letting it run down the sides.