Chocolate Chocolate Chip Bundt Cake
User Reviews
5
Chocolate Chocolate Chip Bundt Cake
Description
The Chocolate Chocolate Chip Bundt Cake uses a box cake mix enhanced with instant chocolate pudding mix and sour cream to ensure a moist and dense chocolate cake with added chocolate chips mixed in. After mixing the batter and placing it into a greased Bundt pan, the cake bakes at 350 degrees Fahrenheit for 45 to 50 minutes. Once baked, it cools for 20 minutes before being carefully inverted onto a plate and refrigerated overnight to set before frosting.
The cream cheese frosting blends softened cream cheese, butter, vanilla extract, and powdered sugar to create a smooth, thick, and slightly tangy topping. The frosting is spooned into a piping bag and applied in strips over the chilled cake, producing an appealing striped effect.
This approach delivers a rich chocolate cake balanced by creamy, tangy frosting, suitable for celebrations or dessert occasions. The note about pudding mix size is important for replicating the intended texture. Chilling the cake before frosting helps the frosting adhere neatly.
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 egg
- ½ cup water
- ½ cup neutral cooking oil generic cooking 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
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
- If you can't find a 3.4-ounce instant chocolate pudding mix, measure 1/2 cup loosely packed from a 3.9-ounce box; adjust if packed down.
- The cooling and overnight refrigeration before frosting ensures a better texture and easier frosting application.
- Use a resealable bag with a small cut corner to pipe the frosting in strips for the best presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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