Brownie Mix Bundt Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 20 ounces brownie mix (or any brownie mix suitable for a 9x13-inch pan)
• 4 ounces instant chocolate pudding mix (or 3.9 ounce package)
• 4 large eggs, at room temperature, lightly beaten
• 8 tablespoons unsalted butter, melted
• 1 cup sour cream (regular, lowfat, or fat-free)

Recipe

• 1 preheat oven to 350°f butter and flour a 12-cup bundt pan; set aside.
• 2 place brownie mix, pudding mix, beaten eggs, melted butter, and sour cream in a large bowl; stir with a wooden spoon until smooth, then pour into (greased and floured) prepared pan.
• 3 bake for 45 minutes or until a toothpick or cake tester comes out with a few moist crumbs attached. cool the pan on a wire rack for 30 minutes; then unmold the cake, invert it, and cool completely on a wire rack. serve immediately, or cover in plastic wrap and store at room temperature. the cake will stay fresh for up to 4 days. it can also be tightly wrapped in wax paper, sealed in plastic wrap, and frozen for up to 2 months; allow the cake to thaw at room temperature before serving.