I know. I hate that word too. Moist. I hate it so much, that when I went to write this blog post, I got in my thesaurus app and tried to find another word. My options were: damp, humid, muggy, rainy, soggy, watery, clammy, dampish, dank, dewy, dripping, drippy, drizzly, irriguous, not dry, oozy, and teary.
Okay. Looks like we’re going with moist. Moving right along…
This cake is amazing, you guys. It’s another recipe from my Grandma June. She never disappoints. The recipe my grandma wrote down called for German Chocolate Cake Mix and German Chocolate frosting. I didn’t have those on hand, but I had red velvet cake and chocolate icing. I’m sure it will be great either way. I plan on trying out the German Chocolate style in the near future and I’ll share it when I do.
We kept ours under our cake dome over night and it was still “not dry” (see what I did there?) in the morning. I can’t tell you exactly how long it will stay fresh, but I can almost promise you that it won’t last long enough for you to find out. And I’m really starting to love making bundt cakes. For those of us who aren’t as talented as the Cake Boss, bundt cakes are a simple way to class up your desserts or bread. I have found some really cool pan designs, too, if you want to go super fancy.
The only real tip I have for this recipe is to use a hand or stationary mixer. Trying to mix frosting with the cake mix will take a lot longer if you try to do it by hand.
Now, let’s bake this delicious cake!
Supplies You Will Need:
- Bundt Pan
- Mixing Bowls
- Hand or Stationary Mixer
- Rubber Spatula
- Cooking Spray or Butter
- Oven Mitts
- Big Plate, Cake Dome, Or Cake Tupperware
- 1 Box Red Velvet Cake Mix
- 1 15 oz. Container Chocolate Frosting
- 4 Eggs
- 1/2 Cup Oil
- 1 Cup Water
- 1 TBS Red Wine (optional)
- Powdered Sugar
- Preheat oven to 350 degrees. Spray or grease bundt pant.
- Mix red velvet cake mix, chocolate frosting, eggs, oil, water and wine in a large mixing bowl. Mix using hand or stationary mixer until all ingredients are well blended. (Side note: My grandma used the red wine. I didn’t. It’s good either way.).
- Pour cake batter into greased bundt pan and bake for 60 minutes, checking occasionally.
- When cake is cooked through, remove from the oven and let it cool for ten minutes. This ensures it will all come out in one piece.
- After cooling for ten minutes, turn your cake out onto a big serving plate or cake display.
- Using your sifter, sprinkle your desired amount of powdered sugar all over your cake.
- Stand back, admire your work, cut a piece for the whole family, and enjoy!
This cake may not fall under the “healthy eating” category…BUNDT it’s totally worth it! Thanks for reading, friends.
Did you try this recipe? Let me know what you thought! I always love to hear feedback from my readers so tell me what I can do to make this website more fun for you! Leave me a comment below and don’t forget to follow me on Instagram and Pinterest!