Williams Sonoma Molten Chocolate Bundt Cake Mix
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Whip up the ultimate dinner party dessert with our custom-blended mix—it's the timesaving secret to baking a classic molten chocolate cake with a deliciously gooey fudge center. For intense chocolate character, we use premium cocoa, highlighting its rich flavors with a dash of creamy vanilla. Prep is a cinch—just combine the mix with butter and eggs, then bake in your favorite full-sized Bundt pan.
- 2 lb. 8 oz.
- Made in USA.
- Sugar, enriched wheat flour (bleached wheat flour, enzyme, niacin, iron, thiamin mononitrate, riboflavin, folic acid), confectioners' sugar (sugar, corn starch), alkalized cocoa powder, salt, natural vanilla flavor.
- Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with eggs, milk/ milk products, soy, peanuts, tree nuts (almonds, pecans).
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- Molten Chocolate Bundt Cake Recipe
- 1 Package Bundt cake mix
- 1 3/4 Cups (3 1/2 sticks) unsalted butter, melted and cooled slightly
- 6 Eggs
- All-purpose flour for dusting
Position rack in the center of an oven and preheat to 325°F. Lightly grease a 10-cup Bundt pan with butter or nonstick cooking spray and dust with flour. Tap out any excess flour and place the pan on a baking sheet.
Put the cake mix and butter in the bowl of an electric mixer fitted with the flat beater. Mix on medium speed until combined. Add the eggs one at a time, mixing after each addition until completely incorporated. Scrape down the sides of the bowl, increase the mixer speed to high, and beat for 30 seconds.
Spoon the batter into the prepared pan. Transfer the pan, still on the baking sheet, to the oven and bake until the edges are set and the center is only slightly soft, 50–55 minutes. Transfer the Bundt pan to a wire rack and let cool completely before turning the cake out onto a serving platter.
Williams-Sonoma Test Kitchen