Favorite Chocolate Bundt Cake
This cake is very moist, rich and decadent, and yields at least 12 servings.
Yield
12 servingsPrep
15 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ¼ | ounces |
cake mix, devils food
without pudding |
|
| 1 | package |
instant pudding mix
chocolate fudge |
|
| 4 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
sour cream
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 527.4 | ml/g |
cake mix, devils food
without pudding |
|
| 1 | package |
instant pudding mix
chocolate fudge |
|
| 4 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
sour cream
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and ½ cup water.
Beat with an electric mixer on low speed just until blended.
Beat on medium speed 4 minutes, scraping down sides of bowl often.
Stir in chocolate chips.
Turn into a well-greased 12-cup bundt pan.
Bake 50 to 60 mintues, or until a cake tester inserted in center comes out clean.
Let cool 10 to 15 minutes in pan, then invert to unmold onto a rack or serving plate and let cool completely.
Sift powdered sugar over top.
