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Williams Sonoma Molten Chocolate Bundt Cake Mix

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Sugg. Price $19.95 $39.90 Our Price $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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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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At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

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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.

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