Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.

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  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

501 calories; protein 7.5g 15% DV; carbohydrates 56.8g 18% DV; fat 29.3g 45% DV; cholesterol 78.9mg 26% DV; sodium 483.2mg 19% DV. Full Nutrition

Reviews (299)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2007
This is a wonderfully rich and moist cake with so many possibilities for "tinkering." Can substitute all or part of the water for coffee, chocolate milk, or any number of liqueurs -- Frangelico, Amaretto, Bailey's, Kahlua, Chambord, etc. Or add a little extract for a different dimension of flavor...peppermint, almond, raspberry, coconut. Top with powdered sugar, Satiny Chocolate Glaze from this site, or drizzle on melted chocolate. Eliminate the chocolate chips, or use different flavored chips. Heck, you could even use a different flavor cake mix or pudding mix and play with that too! You could make this recipe with so many flavor combinations or variations that you'd never make the same cake twice! Read More
(350)

Most helpful critical review

Rating: 2 stars
09/23/2005
This was ok. It was easy to make but did not come out as good as I expected. The inside of the cake was good but the outside was very hard and crunchy. Do not wait for the inserted knife or toothpick to come out clean. With all these chocolate chips....it never will! Read More
(59)
355 Ratings
  • 5 star values: 297
  • 4 star values: 43
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
12/30/2007
This is a wonderfully rich and moist cake with so many possibilities for "tinkering." Can substitute all or part of the water for coffee, chocolate milk, or any number of liqueurs -- Frangelico, Amaretto, Bailey's, Kahlua, Chambord, etc. Or add a little extract for a different dimension of flavor...peppermint, almond, raspberry, coconut. Top with powdered sugar, Satiny Chocolate Glaze from this site, or drizzle on melted chocolate. Eliminate the chocolate chips, or use different flavored chips. Heck, you could even use a different flavor cake mix or pudding mix and play with that too! You could make this recipe with so many flavor combinations or variations that you'd never make the same cake twice! Read More
(350)
Rating: 5 stars
01/21/2004
Look no further for an amazing, easy cake recipe! This was by far the most delicious, rich cake I have ever made. I've made it twice and received rave reviews both times. For an easy chocolate glaze, melt 2 T butter, melt 2/3 cup of chocolate chips, mix together with 2T corn syrup and drizzle over the cake. I also used confectioner's sugar on top to pretty it up, and dotted with chocolate mini-morsels. You've gotta try cake this to believe it. Read More
(170)
Rating: 5 stars
08/24/2005
I changed this recipe to include 1/3 cup of Kahlua instead of the water, which makes it just a little bit more decadent. Read More
(132)
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Rating: 5 stars
01/20/2007
This light rich cake can be completely decadent with a chocolate frosting or just delicious with a powdered sugar glaze. I have made in a 9x13 and just baked for 35-40 minutes and it comes out beautifully too. Read More
(74)
Rating: 4 stars
01/14/2004
I used less chocolate chips the second time and it came out much less gooey and we ended up liking it a whole lot more. The first time it just seemed way, way too gooey. Read More
(71)
Rating: 2 stars
09/23/2005
This was ok. It was easy to make but did not come out as good as I expected. The inside of the cake was good but the outside was very hard and crunchy. Do not wait for the inserted knife or toothpick to come out clean. With all these chocolate chips....it never will! Read More
(59)
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Rating: 5 stars
01/09/2007
I baked this cake for my office, brought the cake in the morning and it was gone before lunch time. I made a slight change, instead of water I used milk and substitute sourcream with plain yogurt. Yet the cake turn out to be very rich and moist. Read More
(39)
Rating: 5 stars
09/02/2010
This is fabulous! Wanted to share my tip for chocolate cakes. Instead of "grease and flour" use "grease and cocoa powder". It works the same, tastes great and you don't run the risk of having white marks on that lovely chocolate cake Read More
(38)
Rating: 5 stars
05/27/2009
When making this cake the batter was very thick and had an almost gummy consistency. It was so thick the beaters on my hand held mixer could barely move and the mixer ended up over-heating and turned off! I was tempted to add more liquid because of this but stuck with the recipe as written due to all the good reviews and the cake turned out delicious. I just wanted to share this for newer bakers like me so no one is put off by the thick batter. Read More
(31)