This chocolate cake has been a family favorite years before I even had my own family. It was made many times by my mom and I think I made it for the first time for my dad's birthday after I had been married for three months. Since then, I have made it a multitude of times.
It starts with a boxed mix which places this cake in the easy-peasy category. You can take that theme all the way through if you buy a ready-made chocolate frosting (which I've done) to finish it off, but I usually opt for a homemade frosting, which was the cake this time. Hershey's cocoa is in my pantry at all times and right there on the canister is the frosting recipe I use: "Perfectly Chocolate" Chocolate Frosting. So simple and yummy!
My daughter requested this for her birthday the other day, and I was happy to comply:) The m&m's were added as a festive touch and they match the cute, mini bunting that I picked up at Target a couple of weeks ago.
If you have a hankering for chocolate, you've found the perfect way to satisfy it in record time with this recipe!
Inside Out Chocolate Bundt Cake
1 box of devil's food cake mix
1 small box of (JELL-O) instant chocolate pudding
1 12-ounce package (two cups) of chocolate chips
1 3/4 cups milk
Combine cake mix, pudding mix, chocolate chips, milk, and eggs in a bowl. Mix by hand until well blended, about two minutes.
Pour into a greased (and "floured" with cocoa) bundt pan.
Bake at 350 degrees for 50-55 minutes, or until cake springs back when lightly pressed. Do not overbake. Cool 15 minutes before removing from pan.
Let cake cool completely before frosting it.