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.
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.
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.
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.
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!
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.
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
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.
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!!
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.
