Preparation Instructions

Cake mix (included)
4 eggs, room temperature
1 cup (410ml) lukewarm water
16 Tbs. (2 sticks/250g) unsalted butter, melted and cooled

Position rack in lower third of oven and preheat to 350°F (180°C). Butter and flour 10-cup (2.5l) Bundt® pan.

Pour cake mix in bowl of electric mixer fitted with whisk attachment. In small bowl, using handheld whisk, combine eggs and water, then add to mixer bowl. Beat on medium speed until combined, approx. 30 seconds.

Add melted butter and beat until blended and smooth, approx. 1 minute. Stop mixer and scrape down sides of bowl, then beat on medium speed for additional 30 seconds.

Pour batter in prepared pan and use rubber spatula to spread evenly.

Bake until toothpick inserted in center of cake comes out clean, approx. 50–55 minutes. Let cake cool in pan on rack for 15 minutes. Invert pan and turn cake out onto rack. Allow cake to cool completely before serving.

Makes 16 servings.

Chocolate Ganache (optional)

3 oz. (90g) bittersweet chocolate, chopped
1/4 cup (60ml) heavy cream

Place chopped chocolate in bowl. Pour cream in microwavable bowl and heat in microwave until it just begins to bubble at edges, approx. 1 minute. Pour cream over chocolate and let stand for 5 minutes, then whisk until smooth.

Let ganache cool for 20 minutes, whisking occasionally. Pour or drizzle over cooled cake.

Williams Sonoma Devil's Food Bundt® Cake Mix