Food and Recipes Desserts Cakes Bundt Cakes Chocolate Bundt Cake 3.0 (2) 2 Reviews By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on March 30, 2022 Print Share Share Tweet Pin Email Photo: Photo: Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke Active Time: 25 mins Total Time: 2 hrs 45 mins Yield: 16 serves Made with boxed cake and brownie mixes, this Bundt is decadent yet easy to pull off. Drizzled with chocolate frosting and topped with edible pansies, this cake is not only easy to make, but will impress at every occasion. We love the contrast of the colorful pansies against the dark cake. Choose flowers labeled as edible, which you can find in the produce section of specialty-food stores. Ingredients 1 (15 1⁄4-oz.) pkg. chocolate fudge cake mix (such as Betty Crocker Super Moist Favorites Chocolate Fudge Cake Mix) 1 (18-oz.) pkg. double-chocolate brownie mix (such as Ghirardelli Double Chocolate Brownie Mix) 5 ounces milk chocolate, chopped 2 ½ ounces bittersweet chocolate, chopped 1 ½ cups unsalted butter, softened ¼ cup powdered sugar ¼ cup Dutch-process cocoa 2 tablespoons sour cream 1 teaspoon vanilla extract Edible pansy flowers Directions Preheat oven to 350°F. Stir together all wet ingredients needed to prepare cake and brownie batters (per package directions) in 1 large bowl. Stir together dry ingredients from cake and brownie mix packages in a separate bowl. Add dry ingredients to wet ingredients, and stir together until well blended. Pour combined batter into a greased and floured 12-cup Bundt pan. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool cake in pan on a wire rack 30 minutes. Invert onto rack, and cool completely, about 1 hour. Place chopped milk chocolate and bittersweet chocolate in a medium-size microwavable bowl. Microwave on HIGH until melted and smooth, about 1 minute, stirring after 30 seconds. Cool 5 minutes. Place butter in bowl of a heavy-duty stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, 1 to 2 minutes. Reduce speed to low; gradually add powdered sugar and cocoa, beating until smooth, about 1 minute, stopping to scrape sides of bowl as needed. Beat in sour cream and vanilla; gradually beat in cooled melted chocolate. Increase speed to medium; beat until smooth, 2 to 3 minutes. Spoon mixture into a piping bag fitted with a 1⁄4-inch round tip; pipe frosting onto the top of the cooled cake in a decorative pattern. Press edible flowers onto frosting to decorate cake as desired. Print