Chocolate Chocolate Chip Bundt Cake
User Reviews
5.0
438 reviews
Excellent
Chocolate Chocolate Chip Bundt Cake
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This Chocolate Chocolate Chip Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.
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Ingredients
Chocolate Cake
- 1 (13.25-ounce) box devil's food cake mix
- 1 (3.4-ounce) package instant chocolate pudding mix *IMPORTANT - SEE RECIPE NOTES
- 1 cup sour cream
- 4 large eggs
- ½ cup water
- ½ cup oil
- 1 ½ cups mini chocolate chips
Cream Cheese Frosting
- 16 ounces cream cheese, softened
- ½ cup Butter, softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
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Instructions
- Heat oven to 350 degrees F. Grease a standard Bundt cake pan. Set aside. Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Stir in chocolate chips.
- Pour into prepared pan. Bake for 45-50 minutes.
- Remove from oven. Let cool for 20 minutes.
- Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.
- Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
- Squeeze frosting out of the bag onto the cake in strips, as pictured.
Notes
- Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can't find a 3.4 ounce box, buy a 3.9 ounce box and measure out 1/2 cup (loosely packed) to use in this recipe. If you pack it down, you will need 1/2 cup plus two teaspoons.
- MORE RECIPE TIPS:
- Prep time and cooking time does not include letting the cake refrigerate overnight.
- For a true copycat recipe, frost with cream cheese frosting.
- Place frosting in a Ziplock bag.
- Cut a tiny hole in the bottom corner of the bag.
- Frost cake in strips over the entire bundt cake.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
15g
(75%)
Cholesterol
97mg
(32%)
Sodium
490mg
(20%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
745IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 97mg | 32% |
| Sodium | 490mg | 20% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
438 reviews
Excellent
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