Choco-Holic Bundt Cake W/ Chocolate Glaze Recipe

Name: Choco-Holic Bundt Cake W/ Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package chocolate cake mix; 1 (3 ounce) package instant chocolate pudding mix; 1 cup milk; ½ cup sour cream; 4 large eggs; 1 cup chopped walnuts (optional); 2 cups semi-sweet chocolate chips; 2 ounces unsweetened chocolate; 1 ½ cups sifted powdered sugar; 3 tablespoons butter; 2 -3 tablespoons water; 1 teaspoon vanilla extract

Servings: persons

1 (18 ounce) package chocolate cake mix
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
½ cup sour cream
4 large eggs
1 cup chopped walnuts (optional)
2 cups semi-sweet chocolate chips
2 ounces unsweetened chocolate
1 ½ cups sifted powdered sugar
3 tablespoons butter
2 -3 tablespoons water
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees; grease and flour 12 inch Bundt pan.
2
Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl.
3
Beat on low speed just until blended, then beat on high speed for two minutes.
4
Stir in chocolate chips and nuts.
5
Pour into prepared pan and bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
6
Cool in pan for 20 minutes; invert onto wire rack to cool completely, first running butter knife around edges to loosen from pan.
7
For Glaze:.
8
Melt unsweetened chocolate and butter in a saucepan over low heat, stirring until smooth.
9
I have used a microwave for the melting process with no problem.
10
Stir in powdered sugar alternately with water until of desired consistency; stir in extract.
11
Be careful adding the sugar -- add small amounts at a time so as to decrease chances of lumping.
12
I have also made the cake and the glaze with the addition of Orange Extract in both; also wonderful.

1497

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 ounce) package chocolate cake mix, 1 (3 ounce) package instant chocolate pudding mix, 1 cup milk, ½ cup sour cream, and more.

Yes, Choco-Holic Bundt Cake W/ Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco-Holic Bundt Cake W/ Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions