Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large bowl, combine chocolate cake mix, fudge brownie mix, eggs, water, and oil, and mix until smooth.
- Pour the batter into the prepared bundt pan, filling it about 2/3 full.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Melt half of the chocolate fudge icing in the microwave for 30-45 seconds and drizzle it over the cooled cake.
Notes
For variations, you can use melted butter instead of oil, or substitute water for milk or coffee.
Store the cake in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator. To freeze, wrap it tightly in plastic wrap and aluminum foil for up to 3 months.
Remember to let all ingredients come to room temperature, and don’t overmix to avoid a tough texture. Garnish with powdered sugar or chocolate shavings for an elegant touch.