Ingredients
Units
Scale
Cake
- 15.25oz Chocolate Cake Mix
- 1 Small Box Instant Chocolate Pudding
- 50 grams (1/4 Cup) Light Brown Sugar
- 50 grams (1/4 Cup) Granulated Sugar
- 4 Large Eggs, at room temperature
- 6oz (3/4 Cup) Vegetable Oil
- 6oz (3/4 Cup) Water
- 2 Teaspoons Pure Vanilla Extract
- 4oz (1/2 Cup) Red Wine
Glaze
- 4oz (1/2 Cup) Salted Butter
- 200 grams (1 Cup) Granulated Sugar
- 2oz (1/4 Cup) Red Wine
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Preheat oven to 350F/180C and grease a 10-cup Bundt Pan, set aside.
- In a large bowl or in the bowl of an electric mixer fitted with a paddle attachment mix together all cake ingredients until smooth. Pour into prepared pan and bake for 40-50 minutes, or until when you insert a toothpick in the center of the cake it comes out with no wet batter. Place cake on a wire rack to cool.
Glaze
- Immediately after the cake is done in a small pot combine all glaze ingredients and cook over medium heat for 3-4 minutes. Use a skewer or thin metal piece to poke holes all over the cake. Pour the glaze on top and let the cake rest for 1 hour before placing a serving plate on top of the cake and inverting it out of the pan. Store leftovers in the fridge.
Notes
- Since this is a bundt cake with grooves in the design you will need to make sure you heavily grease a 10-cup Bundt Pan. I tried using a more intricately designed bundt pan and it was too much for this heavy cake since the cake is soaked in the syrup. So ideally go for a more basic designed bundt cake as I use in the photo.s
- Prep Time: 10
- Rest Time: 60
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: American
