If the last bundt cake was a little bit tricky, this one is the other extreme. It really couldn’t be easier to bake. This year, my family had to celebrate Father’s Day on a different date than the actual holiday for a variety of reasons. It just so happened that I was traveling for work and wouldn’t make it home until late in the evening on the afternoon before our get together. While I was tired enough that I considered just buying something to bring for dessert–something I very rarely do because I love to bake so much–I felt like I really wanted to make something homemade for my brother’s first Father’s Day as a dad and my Dad’s Father’s Day.
So what to make? It had to be something easy because I knew I couldn’t manage anything too fussy. It had to be something that I could make the night before because I knew I wouldn’t have time in the morning before we had to leave for my brother’s house. It also had to be a crowd pleaser for people with different tastes. I decided on the vanilla chocolate glaze cake.
This cake is something that a friend’s mother used to make quite often for their very large family. It was a favorite of theirs for good reason. I always had to stifle the urge to go back for seconds when it was served. My friend’s mother was kind enough to share the recipe with me. When I read it I was stunned. It is a box of cake mix, a box of pudding, and a few other ingredients. Though I am not one to use mixes, this cake is so yummy that I sometimes can’t resist. It is a bundt, which, as you know, is always a style that I consider when I have to transport a cake. Best of all, it tastes a little bit like a moist, glazed chocolate doughnut. The next time you need something quick for a party or barbeque, consider this one.
- Yellow cake mix
- 1 small instant chocolate pudding
- 4 eggs
- 1 cup vegetable oil
- ¾ cup water
- 1 ¾ cup confectioner’s sugar, sifted
- 6 Tablespoons milk
- Preheat oven to 350 degrees.
- Whisk together cake mix and instant pudding.
- In a mixer (or with a hand mixer) blend wet ingredients into dry ingredients until just combined.
- Pour batter into ungreased tube or bundt pan.
- Bake for 50 minutes or until cake tester comes out clean.
- Cool cake on rack in pan. Do not remove cake from pan until ready to glaze.
- Whisk together ingredients for the glaze.
- While cake is still slightly warm, remove from pan and poke fork holes over the surface.
- Pour glaze on top of cake.
- Let cool and serve.