The Chocolate Bundt Cake with Biscuit Dough is a delightful and creative twist on the classic chocolate cake. This no-bake cake combines the rich and chocolaty flavors of a traditional chocolate cake with the addition of delicious biscuit dough filled with M&M’s® candies. The result is a visually stunning and mouthwatering dessert that is sure to impress your family and friends.

The Bundt cake, a dessert that has become a staple in many households, has a fascinating history. The term “Bundt” itself comes from the German word “bund,” which means “a gathering of people.” The Bundt cake was popularized in the United States in the 1950s and 1960s, thanks to the Nordic Ware company. The company designed a special cake pan inspired by the traditional European Gugelhupf cake, which was a ring-shaped cake.

In 1966, the Bundt cake gained nationwide attention when a Texas woman named Ella Helfrich submitted a Tunnel of Fudge Cake recipe to the annual Pillsbury Bake-Off contest. The cake won second place and was featured in several newspapers, sparking the popularity of Bundt cakes across the country.

Since then, the Bundt cake has become a versatile dessert loved by many, with numerous recipes and variations being created over the years.

INGREDIENTS

• ¼ Dough from Chocolate Chip Cookies
• 1 cup M&M’s® Milk Chocolate Harvest Candies
• 1 cup Unsalted Butter, softened
• 2 cups Sugar
• 2 Eggs
• 4 tablespoons Cocoa Powder
• 2 teaspoons Vanilla Extract
• 1 cup Sour Cream
• 2 teaspoons Baking Soda
• 2½ cups All-Purpose Flour
• ¼ teaspoon Kosher Salt
• 1 cup Boiling Water
• 1x Cream Cheese

INSTRUCTIONS

1. Prepare the chocolate chip cookie dough as directed in the original recipe, but instead of chocolate chips, use 1 cup of M&M’s® candies. Reserve ¼ of the dough for later use and wrap the rest in plastic, placing it in the fridge.
2. Preheat your oven to 325 degrees Fahrenheit. Grease a bundt pan with shortening or butter, then coat it evenly with cocoa powder. Tap out any excess cocoa powder and set the pan aside.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, which should take around 5 minutes. Add the eggs, one at a time, and beat until fully incorporated. Mix in the cocoa powder, vanilla extract, and sour cream.
4. Whisk together the all-purpose flour, baking soda, and kosher salt. Slowly add this dry mixture to the wet mixture while continuing to beat.
5. Gently beat in the boiling water on low speed. Pour the batter into the prepared bundt pan.
6. Take the reserved cookie dough and roll it into small balls. Place these dough balls into the cake batter in the bundt pan, pressing them down slightly.
7. Bake the cake for approximately 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before flipping it out onto a cooling rack to cool completely.
9. For the icing, remove the lid and foil from the cream cheese and microwave it in 15-second intervals until smooth and pourable. Slowly pour the icing over the cooled bundt cake, allowing it to set.

Enjoy this scrumptious Chocolate Bundt Cake with Biscuit Dough, a delightful treat that combines the comforting flavors of chocolate chip cookies and a moist, rich chocolate cake in a beautifully presented bundt cake!