• Preheat the oven to 325 degrees F. Grease and flour (or spray with *baking spray) a tube pan or bundt pan. *see notes for pan details
• In the bowl of your mixer, add the yellow cake mix, all purpose flour, sugar, and vanilla instant pudding mix. Whisk to blend.
• Add the remaining ingredients to the bowl. Mix on low speed for about 15 seconds.
• Then, increase mixer to medium speed and mix for two minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. The batter should look well blended.

For the Chocolate Batter

• In a small bowl, dissolve the 4 tablespoons of cocoa powder with 4 tablespoons of very hot water and allow to sit for at least 3 minutes.
• Scoop two cups of yellow cake batter into a small bowl. Add the cocoa mixture and gently stir until the two cups of batter takes on a uniform chocolate color.

Filling the Pans and Marbling

• Add about half of the yellow cake batter to the bundt cake pan. Then, add about half of the chocolate batter on top of that. Repeat with the remaining yellow batter followed by the remaining chocolate batter.
• Finally, we tapped the filled bundt pan on the countertop and gave it a quick twist back and forth to level out the batter. (We did not run a knife through the layers of batter this time but you can do this sparingly if you'd like).
• We baked the cake at 325 for about 40-45 minutes ** Baking times will vary. Peek in as the end time approaches and adjust accordingly. When an inserted toothpick comes out clean or with a few moist crumbs attached, it is ready.

For the Chocolate Glaze

• Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is *almost* completely melted.Allow the mixture to sit for a minute or two and stir until smooth.
• This glaze will thicken as it sits and cools. Spoon over the cooled cake, or drizzle using a disposable piping bag (or ziplock bag) with the tip/corner snipped away. (Use however much of the glaze you'd like!) As an optional step, we sprinkled ours with mini chocolate chips.

Storing and Serving

• The cake is fine for 2-3 days at room temperature in an airtight container or under a cake dome. Beyond that, we recommend moving to the refrigerator for freshness.
• The cake is best at room temperature (rather than chilled). If you've refrigerated the cake, remove from the refrigerator at least a couple of hours before serving.