Mexican Chocolate and Vanilla Bundt Cake

Now, this has quickly become my “go to” dessert.  And I’ve made it in a few forms, bundt, loaf pan, and mini bundt.  The mini bundt had disastrous results, by the way.  Oh, it tasted fine.  Quite good, actually.  Just like it should.  But not so pretty things happen when mini bundt pans are overfilled.  And I have a tendency to overfill things: cupcake pans, cake pans, baking pans in general, frying pans, wine glasses (though I don’t truly believe that last one counts because I simply don’t believe it’s possible.  Unless it is literally overflowing, and even then, if you can get to it quick enough, I think not).  So it really should not have surprised me when I peered into the oven and saw my mini bundts about to plop onto the electric coil at the bottom of the oven, especially since as I was filling them I thought to myself, “this is definitely too much.”  But there I was, wondering how I was going to get them out of the oven without making a complete mess and then later, how I was going to extract them from the mini bundt pan.  Which I was never able to do.  The whole family is now walking by and scooping out a bite on their way by.  You know what, though?  The loaf pan worked perfect!


1 (15.25 oz) white cake mix
1 (5.1 oz) vanilla instant pudding mix
1 tablet Mexican chocolate, ground (I used Ibarra Authentic Mexican Chocolate)
1 ½ cups water
1/3 cup vegetable oil
3 large eggs


Preheat oven to 350° F.

Grease 10″ bundt pan or several loaf pans with non-stick cooking spray.

In a large bowl, beat cake and pudding mixes, water, oil and eggs.  Pour half the mixture into the bundt pan.

The Mexican chocolate disk is very hard, I double wrapped it in zip lock bags and beat it with a meat mallet.  Add Mexican chocolate to remaining batter.  Stir to combine and pour over white batter.

Bake for 45 minutes or until toothpick inserted comes out clean.  Cool for 20 minutes and then invert over a cooling rack to cool completely.  This final step is very important to wait as close to the 20 minutes as possible.  In my excitement, I attempted to invert it too early and a big portion of the inside cracked.

Total time: 60 minutes

Mexican Chocolate and Vanilla Loaf

Mexican Chocolate and Vanilla Loaf

*Derived from Spoonful

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Danish Ebelskiver

I grew up eating these amazing, wonderful little morsels of goodness.  They are becoming more popular now, but back then, it was rare when I would find someone who knew what they were.  I welcomed by stepmom into the family with open arms when I found out she had a family recipe for ebelskivers, too!  This recipe is a compilation of the two.  My little foodie didn’t want to try them this weekend (she wanted crepes instead), but once she did, she ate her weight worth!  You can fill these with jam, small pieces of fresh fruit, ham or bacon, or (gasp!) a small dollop of nutella (it JUSt got interesting), or just eat them plain with syrup or dusted with powder sugar.  Once you make them, they just might become a breakfast staple in your home!



1 cup milk
1 cup flour
3 eggs, separated
2 tsp sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda


In a small bowl, sift together flour, baking powder and baking soda.  I simply do this with a fork once all ingredients are in a small bowl.  In a separate bowl, beat the egg whites to form stiff peaks.  In yet another bowl, beat yolks, sugar, salt, and milk.  Slowly add sifted drying ingredients.Gently fold in beaten egg whites.

Heat ebelskiver pan to medium.  Add a tiny amount of butter to each cup, when it sizzles, the pan is hot enough.  Fill each cup about half full (if adding fruit, jam, bacon, etc., to the batter, you’ll need a small dollop more to cover the addition).  When the batter is pulling away from the pan, use a spoon to turn them over, they should be a golden brown.  Serve while hot!

Serves 4

Prep time: 15 minutes; To use all of the batter: 15 minutes


*Serves4 Original Recipe