This is my favorite chocolate cake ever. Given to me by a friend as a 'get well' cake, I've managed to coerce him into giving me the recipe. So good it needs no frosting!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10-inch fluted tube pan (such as Bundt®).

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  • Mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. Pour batter into the prepared pan.

  • Bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. Cool in pan on a wire rack. Slice cake and microwave each piece for 10 seconds to serve.

Cook's Note:

An optional idea is to let cake cool; slice strawberries and put on the top of the cake, then pour magic shell over the cake, then store in the fridge until it hardens.

Partner Tip

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

Nutrition Facts

274 calories; 15.9 g total fat; 38 mg cholesterol; 355 mg sodium. 32.5 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2013
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. Read More
(11)

Most helpful critical review

Rating: 2 stars
02/10/2014
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. Read More
(2)
17 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/07/2013
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. Read More
(11)
Rating: 5 stars
06/07/2013
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. Read More
(11)
Rating: 2 stars
02/10/2014
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. Read More
(2)
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Rating: 5 stars
11/15/2018
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. Read More
Rating: 5 stars
01/26/2014
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! Read More
Rating: 3 stars
04/26/2020
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. Read More
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Rating: 5 stars
02/08/2014
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 Read More
Rating: 3 stars
03/02/2015
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. Read More
Rating: 5 stars
12/25/2013
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!! Read More
Rating: 5 stars
10/20/2018
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. Read More