Williams Sonoma Molten Chocolate Bundt Cake Mix Favorite

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Williams Sonoma Molten Chocolate Bundt Cake Mix

$18.95 $36.95
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Summary

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.
Ingredients
  • 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).
Shipping

Shipping Information

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Next Day Delivery

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Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

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Molten Chocolate Bundt Cake Recipe

Ingredients

  • 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

Directions

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.

Serves 12.

Williams-Sonoma Test Kitchen

  • Rated 5 out of 5 by from Excellent for a special occassion I bought this cake mix for a party we were having as I really wanted to impress my guests. I did a lot of research on the reviews and followed all instructions exactly along with all the recommendations on making sure the cake is completely cooled before removing from the bundt pan. Well, go figure, my cake stuck in the pan even having it cooling overnight. However, I thought about it and placed the bundt pan in about 2 inches of warm water for about 2 minutes and then took the pan and flipped it over and placed it in my covered cake dish. The cake dish steamed up and after I let it sit in there for about 15 minutes the pan slid right over the cake and it was perfect! Everyone raved about what a great cake this was.
    Date published: 2018-09-18
    Rated 1 out of 5 by from Would not come out of bundt pan Received this mix as a gift. Baked it following directions exactly. In a brand new Nordic ware pan with spray and flour. Cooled the cake completely. The top of cake remained stuck to the pan. What a disappointment.
    Date published: 2018-02-05
    Rated 5 out of 5 by from Perfect, rich and delicious This cake was very easy to make. I baked it for 55 minutes. The secret to success is letting it cool for 6 or seven hours. I made it a day in advance of my dinner party. I dusted it with confectioners sugar and served it with bourbon flavored whipped cream and vanilla bean ice cream. So decadent!
    Date published: 2018-01-28
    Rated 1 out of 5 by from Disaster! This was my first disaster with a Williams Sonoma Cake Mix. I followed the directions exactly, used my WS Spray on the pan (WS Jubilee Bundt) and baked it for 55min. I cooled the cake pan completely before attempting to release the cake. The center of the cake had collapsed somewhat. Half of the cake released from the pan in a gooey mess with the top half securely stuck to the pan. Not sure what the problem is with this recipe but, wondering if the instructed placement of the Bundt pan on a baking sheet instead of directly on the oven rack is the problem. We had a good laugh over an otherwise embarrassing mess calling it Disaster Pudding Cake. I would not recommend this mix!
    Date published: 2018-01-24
    Rated 5 out of 5 by from Delicious This cake mix is super delicious. I let the cake cool down to room temp. It got stuck in the pan. I put the cake in the freezer for a few minutes and then flipped the cake on the wire rack and baking sheet, placed in oven at 250 for 10 minutes. The pan came right off. This cake is delicious with the fudgy gooey chocolate inside.
    Date published: 2017-12-30
    Rated 1 out of 5 by from Do not waste your money - will not release I followed instructions exactly and used a WS bundt pan. Cake would not release and molten chocolate ran all over the place. Will never buy this product again.
    Date published: 2017-12-17
    Rated 2 out of 5 by from Not a good result I bought this for the first time and totally followed the directions. It would not release from my bundt pan. I took it to my friend's house for dessert and we spooned it on to the plates and served with whipped cream.I've never had this happen before. I even used the ws baking spray. Sooo disappointed!!!
    Date published: 2017-09-22
    Rated 4 out of 5 by from Great bundt cake! I bought this for my son's birthday- he loved the 'tunnel of fudge' bundt cake growing up and hadn't been able to find until I saw it online. Despite the issues other customers had with the results, I decided to try it. Bake it early this morning per directions (buttered & floured the pan), let it cool onawire rack for 6 hours and it cake out of the pan with no problem. Decorated it with chocolate ganache, mint leaves & raspberries. So good!!!
    Date published: 2017-05-29
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