Chocolate, chocolate, chocolate Bundt cake… Yes, that is indeed a lot of chocolate. This is the perfect cake for chocolate lovers; it’s nearly an overdose of itJ. This recipe uses 3 different ingredients to incorporate chocolate into this cake – chocolate cake mix, chocolate pudding mix, and chocolate chips. To top it off, I even added a chocolate glaze on top of the cake. I confess I did give into using a box mix for this recipe. I am normally not into using box mixes because I consider it somewhat ‘cheating’ but I thought I would give it a try for once and it did save a lot of time. The end result was a very moist, rich and delicious Bundt cake that will keep you coming back for more. This cake is very rich, I would recommend taking small slices or you might not be able to finish it. If you are looking for a quick and easy Bundt cake recipe, give this a try. Enjoy.
Chocolate Bundt Cake Recipe
Ingredients
- 1 (18.25 ounce) package devils food cake mix
- 1 (5.9 ounces) package instantly chocolate pudding mix
- 1 cup sour cream
- 1 cup of vegetable oil
- 4 eggs
- A ½ cup of warm water
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. In a large bowl mix together devils food cake mix, chocolate pudding mix, sour cream, oil, eggs, and water.
- Mix until smooth. Fold in chocolate chips.
- Pour batter into a greased 12 cup Bundt cake pan.
- Bake for 50-55 minutes until the top is springy to touch and until a toothpick comes out clean.
- Remove from oven and allow to cool.
Jannieinky
Sunday 27th of January 2013
Had to try this tonight! It is now THE chocolate cake recipe for us, and I didn't even add the chips or the topping. I sprayed my bundt pan and coated the pan with grandulated sugar instead of flour. I had to bake it for a full hour because it makes so much mix. My pan is coated so I lowered the temp. down to 325 D. Let it cool for 10 min. and it popped right out of the pan. The sugar coating gives it a little crunch on the outside.
Christine
Wednesday 23rd of September 2009
making this for my 15 year olds birthday...she wanted choclate lava cakes, but they cost a fortune to buy from the grocery so we compromised on this. I can't wait to try it, thanks for the recipe!!
Rhonda
Friday 11th of September 2009
I've made this cake before (Yum!). Instead of making a glaze, I take a can of chocolate frosting, heat it in the microwave so it's pourable, and pour it on the cake. This is a favorite with my family!
Jim
Wednesday 25th of March 2009
Its good, I'm eating a piece now Thanks for the great recipes
Cinnamon
Wednesday 4th of March 2009
This was amazing and moist – and I made the lite version!
For 1/16 of the cake, it would have been 160 cals without chocolate chips added to the mix, or 264 with (an entire package).
I used a reduced-sugar devil’s food cake mix (Duncan Hines I think), Jello sugar-and-fat-free chocolate pudding, mini Nestle chips – which melt into the cake better, light (not nonfat) sour cream, egg whites lightly beaten in place of whole eggs, and unsweetened applesauce in place of the oil. I can’t imagine what the full-fat version must taste like!
This is also called “Too Much Chocolate Cake” over at allrecipes.com and there are more reviews.
This cake is especially good heated briefly in the microwave and drizzled with Kahlua.