Double Chocolate Bundt Cake
When I don't have time to bake but need a great double-chocolate cake for a funeral dinner, potluck or family or neighbors, here's the one I like. It has excellent flavor, requires no frosting, stays moist for several days and is a one-bowl wonder.
Ingredients
- 1 (18.25 ounce) box chocolate cake mix
- 1 small box chocolate instant pudding
- One-half cup warm water
- One-half cup vegetable oil
- 8 ounces sour cream
- 4 eggs
- 1 (twelve ounce) package semisweet chocolate chips
- Confectioners' sugar
Directions
Combine all ingredients except chocolate chips and beat for four minutes. Fold in chocolate chips. Pour into a greased Bundt pan and bake at 350 degrees F for 50 to 60 minutes. Cool, plate and dust with confectioners' sugar when completely cool.
By Ronsan from Southwest Missouri
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By SusannL (Guest Post)
05/24/2006
I made this, and we absolutely loved it. The only change I made was to replace the sour cream- which I didn't have- with buttermilk.
We froze pieces of the cake and take out one serving at a time and microwave it on the frozen roll setting. It is delicious!
Variations
Chocolate Chip Bundt Cake
Easy cake recipe and the family will love it! Makes a very pretty cake with powdered sugar sprinkled over the top.
Ingredients:
- 1 pkg. yellow cake mix
- 1 (3 oz.) pkg instant chocolate pudding
- 4 eggs
- 1 cup sour cream
- 1/2 cup cooking oil
- 1 Tbsp. vanilla flavor
- 1 pkg. chocolate chips
- 1 cup nuts (optional)
Directions:
Beat first 6 ingredients well for 5 minutes. Then stir in chocolate chips and nuts. Spoon into greased and floured 2 quart bundt pan. Bake at 350 degrees F for 55-60 minutes. Cool 10 minutes before turning out of pan. If desired, sift powdered sugar on top.
Servings:
12
Prep Time:
20 Minutes
Cooking Time:
55-60 Minutes
By Robin from Washington, IA
Shared on: 01/23/2012
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By SusannL (Guest Post)
05/24/2006
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