Double Chocolate Brownie Cake

Prep: 10mn

Total: 1hr

Cook: 50mn

CAKE INGREDIENTS

• 1 box Devil’s Food Cake Mix (I recommend Betty Crocker)
• 1 3.9 ounce package instant chocolate pudding mix
• 4 eggs
• 1 teaspoon vanilla
• 1 cup sour cream or plain yogurt
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 – 14 ounce package Ghiradelli milk chocolate chips

GLAZE INGREDIENTS

• 1 – 14 ounce can sweetened condensed milk
• 1 cup Ghiradelli Milk Chocolate Chips
• 1 teaspoon vanilla extract
• 1 cup Ghiradelli White Chocolate Chips

CAKE DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. Spray a bundt cake pan with non-stick cooking spray.
3. With your mixer, combine Devil’s Food Cake Mix with pudding.
4. Add in eggs and vanilla and beat for a few minutes.
5. Mix in sour cream, vegetable oil, and water and beat on high for 3 minutes.
6. Stir in milk chocolate chips.
7. Pour mixture into greased bundt cake pan.
8. Bake for 50-60 minutes or until the cake is cooked through.
9. Allow the cake to cool for a few minutes, then flip the cake onto a plate.

GLAZE DIRECTIONS

1. In a small sauce pan, combine sweetened condensed milk, milk chocolate chips, and vanilla. Simmer on low until the chocolate is melted and the glaze is smooth.
2. Pour glaze over the cake.
3. Melted white chocolate chips according to package directions. Pour the melted mixture into a ziplock bag. Cut the tip and drizzle white chocolate all over the cake.
4. Enjoy!