
Toffee Crunch Chocolate Bundt Cake
Ingredients (16)
- Cake:
- 1 15 oz pkg devil’s food cake mix
- 1 cup plain or vanilla yogurt
- 4 eggs
- 1/2 warm water
- 1 3.4-oz. pkg. chocolate instant pudding mix
- ½ cup vegetable oil
- 1 cup miniature semisweet chocolate chips
- Frosting:
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1/8 cup 2% milk
- 1/2 tsp vanilla extract
- 1/4 cup premium cocoa powder
- 1 cup confectioners’ sugar
- 1/4 cup toffee chunks
Directions
Learn how to make this recipe at Reluctant Entertainer