Double Dutch Chocolate Bundt Cake (from Mom's Recipe Card File)

This has to be my favorite chocolate cake recipe of all time.  It's rich and moist, but not cloying.  It's fantastic with vanilla ice cream.  It's really EASY!!!  

This is an "old" recipe from the late 1960s or early 1970s.  My version uses ready-to-spread frosting, which when we first made this recipe wasn't a thing!  We had to buy a boxed frosting MIX (how convenient!) and make it before starting the cake.

It's called Double Dutch because either the cake mix or the frosting mix was called Double Dutch.  You can't find it anymore, so I get as close as possible with fudge and dark chocolate.  Make sure you use a good quality non-stick Bundt pan (Nordic Ware and Wilton both make good ones, but I prefer Nordic Ware).

Double Dutch Chocolate Bundt Cake

1 package dark chocolate or fudge cake mix

1 can dark chocolate or fudge ready-to-spread frosting (divided)

3 eggs

1 1/3 c water

Preheat oven to 350 degrees.  Mix together cake mix, 1 cup of the frosting, eggs, and water.  Bake in a sprayed Bundt pan for 50 to 60 minutes.  Cool 15 minutes, then remove from the pan.  Add a little water to the remaining frosting and mix to make a glaze.  Drizzle glaze over the cake.