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Devil's Food Bundt Cake with Fudge Filling

BettyCrocker Recipe by

Devil's Food Bundt Cake with Fudge Filling
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 0


box Betty Crocker® SuperMoist® devil's food cake mix
1 1/3
cups water
cup vegetable oil
package (4-serving size) chocolate pudding and pie filling (not instant)
cup milk
oz semisweet chocolate, chopped
chocolate, if desired


  • 1 Heat oven to 350°F. Generously grease shaped Bundt® pan and bottom of Bundt® Tunnel pan with shortening; lightly flour.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute, scraping bowl occasionally. Place 4 cups cake batter in shaped pan. Place tunnel pan on center of shaped pan.
  • 3 Bake 38 to 43 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of pans, carefully loosen tunnel pan and remove. Cool cake in pan 10 minutes; remove from pan to wire rack, placing tunnel side down. Cool completely, about 1 hour.
  • 4 Meanwhile, make pudding as directed on package for pudding--except use 3/4 cup milk. When pudding is boiling, remove from heat. Stir in chopped chocolate bars until melted. Refrigerate 15 minutes or until filling is set.
  • 5 When cake is cool, turn cake over and spoon fudge filling into tunnel. Place cake, filled side down, on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with grated chocolate.

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