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Double Chocolate Brownie Cake

Rated as 4.74 out of 5 Stars
5

"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

1 h 10 m servings 501
Original recipe yields 12 servings (1 - 10 inch Bundt pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
  2. 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.
  3. 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


Per Serving: 501 calories; 29.3 56.8 7.5 79 483 Full nutrition

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Reviews

Read all reviews 292
  1. 346 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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,...

Most helpful critical review

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 ...

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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,...

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 ...

I changed this recipe to include 1/3 cup of Kahlua instead of the water, which makes it just a little bit more decadent.

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 ...

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.

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 ...

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 yogur...

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 w...

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 ...