SANDRA LEE’S CHOCOLATE BUNDT CAKE WITH GANACHE

Serves 8 to 10

1 box (18.25-ounces) Swiss Chocolate Cake Mix, Duncan Hines Moist Deluxe

1 box (3.9 ounces) chocolate instant pudding

1 cup water

4 eggs

1/3 cup vegetable oil 1 (12-ounce) bag plus

1/2 cup (4 ounces) semisweet chocolate morsels, divided

1 cup heavy cream

1. Preheat oven to 350 degrees. Butter and flour a 12-cup bundt pan. Combine cake mix, pudding mix,

water, eggs and oil in a large bowl. Beat for 2 minutes or until well-blended. Stir in 1/2 cup of the chocolate morsels. Transfer batter to prepared bundt pan. Bake for 45 minutes or until toothpick inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack. Place cooling rack on top of cookie sheet. Cool cake completely.

2. Heat cream in small saucepan over low heat until small bubbles appear. Remove from the heat. Add

the 12 ounces of chocolate morsels to cream and stir until smooth. Cool ganache until just slightly warm. Pour ganache over cooled cake, coating cake completely. Transfer cake to serving platter. Garnish with additional chocolate morsels, if desired.

Per serving (based on 10): 661 calories; 40 g fat; 17 g saturated fat; 107 mg cholesterol; 8 g protein; 78 g carbohydrate; 53 g sugar; 4 g fiber; 632 mg sodium; 121 mg calcium

Recipe from “Sandra Lee Semi-Homemade Desserts,” by Sandra Lee