CHOCOLATE BUNDT CAKE
WITH HOT FUDGE SAUCE
WITH HOT FUDGE SAUCE
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
Use dairy free chocolate chips
FOR VEGAN
spread and omit cream cheese.
Use dairy free chocolate chips
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese. Use
dairy free chocolate chips
Preheat oven to 350°
flax egg. Sub butter for plant-based
spread and omit cream cheese. Use
dairy free chocolate chips
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
HOT FUDGE INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
1/3 CUP COCOA POWDER
12 OZ. EVAPORATED MILK
2 CUPS CHOCOLATE CHIPS (USE SUGAR
FREE FOR LOW CARB OPTION)
GARNISH (OPTIONAL):
CHOCOLATE SPRINKLES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
HOT FUDGE INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
1/3 CUP COCOA POWDER
12 OZ. EVAPORATED MILK
2 CUPS CHOCOLATE CHIPS (USE SUGAR
FREE FOR LOW CARB OPTION)
GARNISH (OPTIONAL):
CHOCOLATE SPRINKLES
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Add butter, cocoa, sugar and evaporated milk to a sauce
pan over medium-low heat until completely melted.
2. Raise temperature to medium high and cook until boiling
stirring occasionally 5- 7 minutes.
3. Remove from heat and immediately stir evaporated milk
and chocolate chips until all are melted and sauce is smooth.
Pour over cake.
4. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Add butter, cocoa, sugar and evaporated milk to a sauce
pan over medium-low heat until completely melted.
2. Raise temperature to medium high and cook until boiling
stirring occasionally 5- 7 minutes.
3. Remove from heat and immediately stir evaporated milk
and chocolate chips until all are melted and sauce is smooth.
Pour over cake.
4. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
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