Chocolate Bundt® Cake

Instead of chocolate chunks, I like to use a whole package of mini chocolate chips. Halfway through baking, I take a piece of foil and cover the cake so that the top does not burn. My family loves this bundt cake--I like to serve it with either a dollop of Cool Whip or a scoop of vanilla bean ice cream.

This is an excellent cake recipe! My dad is diabetic, so I changed it to accommodate his sweet tooth. I bought a Pillsbury sugar free Devil's Food cake mix, used 1/2 a bag of Hershey's sugar free chocolate chips, small box of Jello fat free/sugar free pudding mix, light sour cream, and then all the other ingredients. After baking, while waiting for the cake to cool, I microwaved 1/2 a container of Pillsbury sugar free Chocolate Fudge frosting for about 30 seconds, stirred until slightly melted, then drizzled it over the warm cake. This cake was a HUGE hit with my entire family...I've made it 3 Sundays in a row!

Nothing special. Given all of the calories, it's especially disappointing and bad. Guess I'm used to fresh, real ingredients and expected too much from a cake mix and boxed pudding. I wouldn't bother with this again.

First time making a bundt cake ever and loved this recipe. Made it for Christmas dinner and it was a hit.I did make a chocolate glaze with confection sugar and cocoa.

I’ve been making this cake for years@

Followed the recipe except I used chocolate chips instead of chunks and it was great. So moist. I bought ingredients for a glaze but never made it. This cake doesn't need it. Will definitely make this again.

Delicious. This recipe calls for an 18.25 oz cake mix. Can't find that size. I bought the 15 oz and didn't adjust anything else. I figured I would make adjustments next time if needed. It was still very good. At first I thought the batter might be too thin considering the difference in the cake mix size. I would definitely make this again with no changes except for only being able to find 15 oz mix

Really delicious and moist. Note that it must be a typo that the cake mix is stated as being 18.25 ounces -- it should be 15.25 oz. I also used a pkg. (11.5 oz.) of milk chocolate chips instead of the chocolate chunks mentioned. Bittersweet or milk chocolate, your choice. I would suggest reading up on hints as to how to get the cake out of the pan successfully if you're not familiar with using Bundt pans. Excellent recipe.

I had a chocolate cake mix I was needing to use when I came across this recipe. DH is the chocolate cake eater in our house and he thought it was just ok. A lot of good ingredients in this, but it just didn't wow.

Because of the sour cream, I found that this was more of the consistency of a pound cake rather than a cake. It was still very good.

I spent over an hour in three different stores looking for an 18.5 ounce cake mix. I ended up using a bundt in a box mix.

Seems like stores have discontinued the 18oz cake mix. I found basic cake recipe that I store in my pantry to add to any box mix to bring up the net weight so I can use recipes like this one. Because this recipe uses a chocolate mix, I added a rounded Tablespoon of Hershey's dark chocolate cocoa powder. I read so comments that this recipe misses a "wow factor." So I did what my chef taught me to do: add salt (about 1/2 teaspoon). I also used a strong brew of instant coffee, and a generous squeeze of pancake syrup (roughly 3 Tablespoons). I dumped everything (less the chocolate chunks) into a bowl and mixed on high speed with a handmixer. It didn't take long to incorporate and become thick. I then folded in the chocolate chunks. I highly recommend using Baker's Joy No-Stick Baking Spray with Flour to prep your cake pan. I allows the cake to slip out effortlessly after cooling. Bottom line: I will be making this again.

I made this cake exactly like the recipe. I was delicious!! I did decide to glaze it using the Easy Chocolate Bundt Cake Glaze recipe from AllRecipes. This was a fabulous combo!! I only used half of the glaze and hope to make chocolate covered cherries with the leftover half. Highly recommend.

Made this cake for a Christmas Eve party last night and it was a HUGE hit! The batter was so thick that I thought I made a mistake, but it came out perfect. I couldn't find a 18.25 oz box of cake mix - darn those manufacturers for shrinking everything! - so I actually bought a second box and added additional mix so that I got to the correct amount. The cake didn't look like anything special but it was so moist and chocolately, people were amazed. I dusted it with confectioners sugar at the end just to make it look a little prettier. Will definitely be making this again!!

so easy and delicious. We had vanilla ice cream with ours

Super good but my outside edges got really burnt. I’m not sure why. Cooked up in about 50 minutes.