Ingredients
Scale
If Making with CannaButter
- 2 tablespoons CannaButter softened
- 1/2 cup + 2 tablespoons unsalted butter softened
- 1/3 cup vegetable oil
If Making with Canna Oil
- 2 tablespoons Canna Oil (made with vegetable oil)
- 3 tablespoons + 1 teaspoon vegetable oil
- 3/4 cup unsalted butter softened
Additional Ingredients
- 1 1/2 cups white sugar
- 1/2 cup instant chocolate pudding powder (approximately one 4-serving box)
- 4 eggs
- 1 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
For the Sugar Glaze
- 1 1/2 cups confectioners' sugar
- 3 to 4 tablespoons milk or water
- 2 teaspoons vanilla extract (optional)
Instructions
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Preheat oven to 350°.
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Grease a 9-inch bundt pan with regular butter and coat the inside of the pan evenly with a thin dusting of flour. Set aside.
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In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter (and CannaButter if making this recipe version) and sugar until light and fluffy.
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Add the pudding powder and beat on high speed.
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Add the eggs one at a time, mixing well after each addition.
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Combine the milk, vegetable oil (and Canna Oil if making this recipe version), and vanilla extract in a separate bowl and whisk to combine.
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Add the milk mixture to the butter mixture, mixing well until combined.
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Add the flour, cocoa powder, cornstarch, baking powder and salt, and mix on low speed just until combined.
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Finish mixing by hand with a rubber spatula to be sure the batter is well combined.
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Pour the batter into the prepared bundt pan and bake at 350° for about 60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
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Cool in the pan for about 15 minutes and then place upside-down onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool upside down on a cooling rack for another 10 minutes before trying again to remove the pan.
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Let the cake cool completely on a cooling rack before adding the glaze.
To Make the Glaze
- Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
- Pour the glaze over the cooled cake, and let it drip down the sides slightly.
Notes
- Cut cake into 12 equal portions to meet our dosing guidelines.
- Store in an airtight container in the fridge for up to a week or in the freezer for up to one month.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Dessert, Chocolate, Cake, Cannabis, Marijuana, High, Pot, Cannabis Spatula, Pudding