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1 hours
Prep: 20 minutes
Cook: 1 hours
1074 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | package | cake mix | cherry-flavoured |
| 3 1/2 | ounces | instant pudding mix, vanilla | |
| 1/3 | cup | vegetable oil | |
| 4 | large | eggs | |
| 1 | cup | water | |
| 1 | x | chocolate unsweetened | unsweetened, |
| Chocolate glaze | |||
| 2 | cups | powdered sugar | |
| 2 | tablespoons | cocoa powder | |
| 1 | tablespoon | butter | softened |
| 1/2 | teaspoon | vanilla extract | |
| 2 | teaspoons | milk | |
Place the cake mix, pudding mix, oil, eggs, and water in a large mixing bowl and beat at medium speed for 1 minute.
Add enough red food coloring to make the cake batter pink.
Beat cake batter 2 more minutes.
Pour half of the batter into another bowl and add the melted chocolate , mix well.
In a greased and floured bundt pan, pour half the pink batter and spread it evenly.
Then add half the chocolate batter mix and spread evenly.
Then pour the rest of the pink batter and spread it, and then the rest of the chocolate batter and spread it.
Bake at 350 degrees F. 50 to 55 minutes for bundt pan.
Cool bundt cake in pan 15 minutes and then turn out on plate.
If you make it a bundt cake, put this chocolate glaze on your cake:
| % Daily Value* | |
| Total Fat 42.0g | 64% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 993mg | 41% |
| Total Carbohydrate 166.0g | 55% |
| Dietary Fiber 2.0g | 9% |
| Sugars 119.0g | |
| Protein 13.0g | 25% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 21% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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