Nothing But a Fabulous Chocolate Cake

For the cake:
Preheat oven to 350Fº. Lightly spray a 6 serving mini bunt pan. *You could also use a 6 serving jumbo muffin pan if you don’t have a bundt version.*

Mix together cake mix, eggs, water, oil, dry pudding mix and vanilla. Add in chocolate chips. Whip together for 1 1/2 minutes. Evenly divide mixture among bundt pan, filling each 2/3 full (or a little bit more if needed…just not completely full). Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Let cool in pan for 15 minutes and turn out onto a cookie sheet. Let cool completely.

For the frosting:
Cream together cream cheese and butter. Add in vanilla. Stir in powdered sugar and mix until smooth. Thin out a little with milk. You want to thin it out a little so it’s easier to pipe onto the cake. Place frosting in a gallon size baggie and cut off a small corner. Starting from the bottom, pipe frosting up each of the “valleys” of the bundt cake, ending up in the middle. Finish off the cake by piping up the middle, filling it in.

I think these cakes are best served cold so chill for 1 hour before serving. Store in an airtight container.