Holland Bols Blue Chocolate Pudding Bundt Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 3 1/3 ounces jello instant chocolate pudding and pie filling mix
• 1 cup milk
• 3 tablespoons flour
• 3 tablespoons bols blue liquor
• 3 drops blue food coloring
• 1 (1 lb) box betty crocker super moist cake mix
• 3/4 cup water
• 3 egg whites
• 1/3 cup vegetable oil
• pam cooking spray

Recipe

• 1 preheat oven 350°.
• 2 spray pam in large bundt pan.
• 3 in medium mixing bowl, add pudding mix, milk and flour. beat with spoon or whisk until mixed. set aside.
• 4 in mixing bowl add cake mix, water, egg whites and vegetable oil, beat at low speed with beater about five minutes and use a rubber spatula to scrap the sides while beating.
• 5 divide the chocolate pudding in half.
• 6 pour one half in the cake mix and beat on low speed until blended.
• 7 add the liquor and the food coloring to the other half of the pudding.
• 8 pour the cake mix into the greased bundt pan.
• 9 gently spoon mounds of the blue pudding mix on top of the batter.
• 10 swirl in with a knife or a fork gently in a figure eight pattern.
• 11 bake 45 to 50 minutes. take out of oven when the top is pressed lightly and springs back.
• 12 cool at least 20 minutes before inverting on a platter. take a spatula and gently slide down the grooves of the bundt pan.
• 13 invert on serving platter. chill for at least 1 hour before cutting.