Toffee Chocolate Bundt Cake
This cake is so easy, feel free to add different flavors of instant pudding. We’ve tried cheesecake and chocolate! So good!
Ingredients
Cake
- 1 15 oz pkg devil’s food cake mix
- 1 cup plain or vanilla yogurt
- 4 eggs
- ½ warm water
- 1 3.4-oz. pkg. chocolate instant pudding mix, or whatever flavor you want
- ½ cup vegetable oil, or canola
- 1 cup miniature semisweet chocolate chips, optional, butterscotch
Frosting
- ½ cup packed brown sugar
- ¼ cup butter, cubed
- ⅛ cup 2% milk
- ½ tsp vanilla extract
- ¼ cup premium cocoa powder
- 1 cup confectioners’ sugar, + more, if needed
- ¼ cup toffee chunks, chopped into large pieces (or more)
Instructions
- Preheat oven to 350°. In a large bowl, mix together the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil.
- Using a hand mixer (or stand mixer), beat the ingredients until combined, 1-2 minutes, until fluffy. Gently fold in the chocolate chips.
- Prepare a bundt pan with cooking spray, and lightly dust with flour. Pour mixture into the bundt pan. Bake in preheated oven, 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean.
- Remove cake from oven, and cool for 10 minutes. Carefully transfer cake from pan to wire rack; cool an additional 1 hour.
Make the frosting:
- Combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla extract and cocoa powder. Cool to lukewarm.
- Gradually beat in confectioners’ sugar, and right away, drizzle over the cake. Add chopped toffee (or candy) on top! Serve!
Notes
Reposted from October 2020.
Nutrition Facts
Calories: 364kcal, Carbohydrates: 39g, Protein: 5g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 83mg, Sodium: 84mg, Potassium: 250mg, Fiber: 3g, Sugar: 21g, Vitamin A: 276IU, Vitamin C: 0.1mg, Calcium: 71mg, Iron: 2mg