Death By Chocolate Cake
Submitted by countrymouse
Triple chocolate Bundt cake made with cake mix, pudding mix, and a full bag of chocolate chips. Sour cream keeps it impossibly moist with minimal effort.
YIELD
10 servingsPREP
10 minCOOK
60 minREADY
70 minSometimes the best chocolate cake comes from knowing a few smart shortcuts. This one starts with a box of chocolate cake mix and a packet of chocolate pudding mix, then takes them to another level.
Sour cream in the batter is the secret weapon here, keeping every crumb rich and impossibly moist.
A whole bag of semi-sweet chocolate chips folded in means you hit a melty pocket of chocolate with practically every forkful.
Dust the top with powdered sugar and call it done, or go bold and swap a quarter cup of the water for Grand Marnier.
Variations
- Grand Marnier: Replace ¼ cup of water with Grand Marnier for an elegant orange-chocolate twist
- Kahlua version: Sub coffee liqueur for the water to lean into a mocha flavor
- Glaze it: Skip the powdered sugar and drizzle with a simple chocolate ganache for extra richness
Ingredients
Directions
Beat eggs, sour cream, water, and oil together in a large bowl until thoroughly mixed.
Add cake mix and pudding mix. Beat until smooth.
Stir in chocolate chips.
Pour into Bundt or tube pan and bake at 350℉ (180℃) for 1 hour.
When cool, sift powdered sugar on top of cake.
Variation: Replace ¼ cup water with Grand Marnier.
Serves 8-10.
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