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.



  • 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


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


May 24, 20060 found this helpful

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!

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