Poinsettia Bundt Cake (TRIPLE Chocolate!)

Poinsettia bundt cake for a Christmas celebration! Sometimes you just need to dress something up a little bit . . . before you take it out on the town. So I added some marshmallow fondant poinsettias to the top and called it good and we took it to a friends holiday party. The cake itself is one of my favorites, TRIPLE Chocolate Cake. My son and I like to call the frosting the WORLDS BEST FROSTING. And really, it IS, LOL. So so so fudgy. Don't believe me? Well, I'll post the recipes below and you can try it for yourself, but I warn you, it is so good you'll be asked to make it again. And again. And again. Luckily, it's not difficult so you can whip one up in no time!

Triple Chocolate Cake
1 devils food cake mix
1 small pkg instant choc pudding mix
4 eggs, beaten
2/3 cup veg oil (I always use canola)
2/3 cup white sugar
1/3 cup water
1- 8 ounce container sour cream
1 cup semi sweet choc chips

for the frosting (glaze) :
1/2 cup white sugar
5 tablespoons butter
scant 1/3 cup milk
1 cup semi sweet choc chips

Preheat oven to 325. Grease and flour a bundt pan. Mix cake mix, pudding, eggs, oil, sugar, and water. Gently fold in sour cream and choc chips. Pour batter into the prepared bundt pan. Bake for 60 minutes. Cool in pan for 15 minutes, then transfer to cooling racks. Make sure you let it sit a bit before You try to turn it upside down to remove from pan.

Now for the frosting. It would be a shame not to put it on this cake, it's so good. Bring sugar, milk and butter to a boil in a small saucepan. Boil for 1 minute (watch the time) stirring constantly. Remove from heat and add choc chips and stir until melted. Drizzle over cooled cake. (Slowly, or it will fall off the cake, maybe let it cool between drizzlings.) Enjoy!!!