Dark Chocolate Overload Bundt Cake

Dark Chocolate Overload Bundt Cake

Dawn Arnold

Servings

28

Cuisine

Southern America

Category

Dessert

This chocolate Chip Bundt cake is one of our favorite cakes of all time. If starts with a cake mix, but don't be fooled; it is the most requested cake that I make.

Ingredients

  • 1 Box Devil’s Food Cake Mix

  • 1 small boxes Instant Chocolate Pudding (I like Chocolate Fudge Instant Pudding)

  • ½ Cup Sugar

  • ¾ Cup Oil (Veg or Canola) (You can use room temp butter)

  • ¾ Cup Water or Milk

  • 4 Large Eggs

  • 8 oz Sour Cream

  • Optional: ¾ Cup Chocolate Chips

Directions

  1. Combine the cake mix and pudding mix. Beat together until thoroughly blended.
  2. Add the sugar and mix well.
  3. Add the canola oil, water, and eggs. Mix until all ingredients are well combined.
  4. Fold in the sour cream just until incorporated. Do not overmix.

  5. Optional: Gently fold in the chocolate chips.

  6. Prepare your pans and divide the batter evenly. Use Three 8” round pans.

  7. Bake at 350°F in a conventional oven or 325°F in a convection oven for approximately 30 minutes, or until the center of the cake reaches 200–210°F. I prefer to bake until the center reaches 200°F.
  8. Allow the layers to cool before removing them from the pans.
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