I have been on a bundt cake kick lately. Probably due to the fact I just got two new bundt cake pans, and I have to say I loveeee them.
The last bundt cake I made was totally from scratch, this one I used a devils food cake mix. Making it even easier!! Topped with a chocolate glaze, and chopped up toffee bits. This will please just about anyone you set this cake in front of. It also makes a beautiful table presentation for a party!
If you wanted you could also top this with toasted pecans or walnuts. Shaved white or semi sweet chocolate. Whatever your heart fancies. I hope you give this recipe a try!
Chocolate Toffee Bundt Cake
- 1 package devils food cake mix
- 1 (4oz) package instant chocolate pudding
- 1 cup buttermilk
- 3/4 cup brewed coffee, cooled
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 3 tablespoons hot water
- toffee bits
For the cake:
Preheat oven to 350. Grease and flour regular size bundt cake pan.
In a large bowl combine cake mix, and pudding mix.
In smaller separate bowl combine, beaten eggs, buttermilk, coffee, and vanilla.
Add wet mixture into dry mixture with a spoon just until blended together.
Bake for 50 minutes or until toothpick comes out clean when inserted in cake.
Cool 15 to 20 minutes before removing from pan.
For the chocolate glaze:
Mix together all glaze ingredients. Pour over cake when completely cooled. As soon as glaze is poured top with toffee bits. You must work fast because the glaze cools and hardens quick.