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Chocolate Pudding Fudge Cake

Rated as 4.61 out of 5 Stars

"This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!"
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Ingredients

1 h 5 m servings 629 cals
Original recipe yields 12 servings (1 - 10 inch Bundt pan)

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  4. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 629 calories; 40.8 g fat; 67.8 g carbohydrates; 7.9 g protein; 88 mg cholesterol; 573 mg sodium. Full nutrition

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Reviews

Read all reviews 339
  1. 395 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted ...

Most helpful critical review

I wasn't a big fan of this. It is a fairly average, pudding enhanced doctored cake mix but even at that, certainly not the best I've ever tried. Dare I say that it was TOO rich, too heavy and d...

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This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted ...

Absolutely wonderful. I have made this cake 3 times already, and every CRUMB is eaten. I don't even bother with the frosting. I've found it makes it too rich for me. A little powdered sugar s...

This is one FANTASTIC recipe! I made this yesterday for a friend's dinner party and it was a huge hit. I took the advice of previous reviewers and cooked it for one hour. After one look at th...

I wasn't a big fan of this. It is a fairly average, pudding enhanced doctored cake mix but even at that, certainly not the best I've ever tried. Dare I say that it was TOO rich, too heavy and d...

Could chocolate cake actually be TOO rich? If so this is it. Extremely moist. Make sure you use a large bundt pan, mine overflowed.

I LOVED this cake!! It was delicious!If you are reading this and wondering if you should make it, I have an answer for you:YOU SHOULD! In fact, you should already be in your kitchen making it. T...

try using raspberry chocolate chips and a light drizzle of pureed raspberries. add a bit of cool whip with a dusting of cinnamon. very elegant!

Incredibly moist! Everyone loved this! The only problem I had was that I had too much batter for my bundt pan and I filled it so full that it flowed over and burned on the oven. I will dump o...

very easy and good. I used mini chips, chocolate milk instead of white and lite sour cream. I baked for about 55 min. I thought it was going to overflow but it didn't. I used non-stick aluminum ...