 | | Directions | 1. Preheat oven to 350°F. Mix cake mix, pudding mix, eggs, water, oil and 1 tablespoon extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
2. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
3. Meanwhile, prepare Glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon extract until chips are melted. Drizzle glaze over cooled cake. |
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16
|  | | Ingredients | | - | | 1 package (18 1/4 ounces) devil's food cake mix |
| - | | 1 package (4-serving size) instant chocolate pudding mix |
| - | | 4 eggs |
| - | | 1 1/4 cups water |
| - | | 1/2 cup vegetable oil |
| - | | 1 tablespoon McCormick® Imitation Cherry Extract |
| - | | 1 cup semi-sweet chocolate chips |
| - | | Chocolate Cherry Glaze: |
| - | | 1/2 cup sugar |
| - | | 1/4 cup milk |
| - | | 3 tablespoons butter |
| - | | 1/2 cup semi-sweet chocolate chips |
| - | | 1 teaspoon McCormick® Imitation Cherry Extract |
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| | Nutrition (per serving) | Calories: 378 Calories
Fat: 18 Grams
Protein: 5 Grams
Cholesterol: 59 Milligrams
Carbohydrates: 49 Grams
Sodium: 386 Milligrams
Fiber: 2 Grams
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