First, you can see any archived recipe by typing a particular subject into the Search box. You'll see tons so try to be as specific as you can. Many great recipes are shared in the Chat Room and you'll see a separate place to click to see all of them just under the Search box I think. You could practice by typing in Summertime Lemon Cake - ValKCMO posted this recipe in May and it's outstanding (but I cut down on the oil a little and added to the water to have same amt of liquid). I'm going to try that cake in a bundt pan sometime but just haven't so far but it's a great picnic cake as she mentions. I'll show the chocolate cake first which has already been posted here but I'm afraid you won't be able to find it. You can print it by clicking on "Friendly Printer Page" (or something similar at the top of each post - forget exact words). Nancy I think from Canada tried this chocolate cake and their family loved it. It's very "showy" and if you have a pedestal cake stand, use it! Always turns out. Just try not to overbake it, particularly if your bundt pan is one of the old heavy Nordics with the dark coating. It gets very high but will sink just slightly when you take it from the oven - that's normal. This is a very dense and rich cake. It was my mother's birthday cake request for a luncheon I had last week to celebrate her 80th (and she's a totally scratch baker). In our area the only brand that has no pudding already in the cake mix is Duncan Hines so that's why I say the brand name. To be honest, I've never made the chocolate cake with Betty Crocker or Pillsbury (pudding in cake).

SUPREME SOUR CREAM CHOCOLATE CHIP CAKE

1 box Duncan Hines Devil’s Food Cake Mix (does not have pudding already in mix)
1 small box instant chocolate pudding (dry)
4 eggs
1/2 cup vegetable oil
1 cup water
1/2 to 3/4 pint sour cream (I use 3/4)
6-oz. bag chocolate chips (semi-sweet)

Mix all ingredients except the chocolate chips until smooth and creamy. Fold in chocolate chips. Pour into a well-greased and floured Bundt or tube pan. Bake at 350 degrees for about 55-60 minutes (ovens vary so I'd check 5 minutes sooner). Remove and let cool. Refrigerate if keeping more than a day or two (it won’t last that long). I have just dusted with confectioners' sugar and served plain with whipped cream or vanilla ice cream but most of the time I also add still more chocolate by making the following glaze to drizzle over the top:

CHOCOLATE GLAZE

2 tablespoons butter or margarine
2 tablespoons Hershey’s Cocoa (not instant)
2 tablespoons water
1 teaspoon light corn syrup
1 cup confectioners’ sugar, sifted
1/2 teaspoon vanilla

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Add corn syrup. Do not boil. Remove from heat; blend in confectioners’ sugar and vanilla. About 1/2 cup glaze. Immediately drizzle over bundt cake.

Easy Orange-Flavored Pound Cake

1 box Duncan Hines Yellow Cake Mix
1 sm box instant vanilla pudding
1/4 cup granulated sugar
1 cup fresh orange juice (I’ve used Tropicana Pure Premium from the carton)
1 tablespoon orange zest (not the same if you leave this out – I have used a little less depending on size of oranges)
1/3 cup vegetable oil
4 eggs

Glaze:
1 cup confectioners’ sugar, sifted
2 tablespoons orange juice
1 teaspoon grated orange zest

Preheat oven to 350 degrees. Grease and flour 10” bundt pan or tube pan.

Combine cake mix, pudding mix, sugar, eggs, orange juice, zest and oil in large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into prepared pan. Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean (or springs back nicely when you push center). If you have one of those very heavy bundt pans, take the cake out a little sooner than you would with a light aluminum bundt or tube pan – it continues baking. I try not to overbake it to insure a moist cake. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

Mix glaze, starting with just 1 tablespoon of orange juice and the zest and adding more juice a little at a time if needed. You want the glaze to have a little consistency to it so that it will look nice as it drizzles down the sides of the cake. Spoon the glaze over the cake so it drizzles down the sides and into the center. After glaze has hardened, wrap saran wrap securely around plate.