Strawberry-Covered Chocolate Bundt Cake

12 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 30 Minutes

• Cake
• 1 box devil’s food cake mix with pudding
• 1 box (4-serving size) chocolate instant pudding and pie filling mix
• 1 cup sour cream
• ¾ cup vegetable oil
• ⅓ cup water
• 3 eggs
• 1 cup chopped bittersweet chocolate
• Frosting
• 2 tablespoons butter, softened
• 2 tablespoons strawberry preserves
• 1⅓ cups powdered sugar
• 2 tablespoons buttermilk
• Garnish
• Fresh strawberries, if desired

1 Heat oven to 325°F. Grease 10- or 12-cup fluted tube cake pan with shortening; lightly flour.

2 In large bowl, beat all cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.

3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Place cake on serving plate.

4 In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

1 Serving: Calories 500; Total Fat 28g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 60mg; Sodium 470mg; Total Carbohydrate 56g (Dietary Fiber 3g); Protein 5g Exchanges: 1½ Starch, 2 Other Carbohydrate, 5½ Fat Carbohydrate Choices: 4

Sweet Secret Swap out the strawberry preserves for your favorite fruit preserves.

Sweet Secret This cake was photographed using a specialty fluted tube cake pan. Deeper pans may require an additional 2 to 7 minutes of bake time.