This cake is always requested from my kids for their birthdays; it's the best!

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 40 mins
Servings:
14
Yield:
1 9-inch fluted tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).

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  • Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.

  • Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

Cook's Note:

The original recipe called for 1/2 cup sugar, but I felt it was not necessary.

Nutrition Facts

542 calories; protein 6.3g 13% DV; carbohydrates 62.5g 20% DV; fat 31.5g 48% DV; cholesterol 67.8mg 23% DV; sodium 474.3mg 19% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2019
I made it with sugar free pudding mix and it was amazing!!! Will sure do it again!!! Read More
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