Fool Proof Chocolate Bundt Cake With Fudge Frosting

Name: Fool Proof Chocolate Bundt Cake With Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chocolate cake mix-, any name brand will work; 1 box instant pudding chocolate or vanilla, dry; 1/2 cup sugar; 3/4 cup vegetable oil; 3/4 cup water; 4 eggs; 1 cup sour cream; 1 cup chocolate chips or about 1/2 package, semi sweet; 1 cup semi sweet chocolate chips or about 1/2 package; 1 tablespoon butter; 1 teaspoon vanilla; 1 cup powdered sugar; 1 dash salt; milk to thin

Servings: persons

1 chocolate cake mix-, any name brand will work
1 box instant pudding chocolate or vanilla, dry
1/2 cup sugar
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 cup sour cream
1 cup chocolate chips or about 1/2 package, semi sweet
1 cup semi sweet chocolate chips or about 1/2 package
1 tablespoon butter
1 teaspoon vanilla
1 cup powdered sugar
1 dash salt
milk to thin

1
Preheat oven to 350 degrees.
2
Generously grease a bundt pan.
3
Combine cake mix, dry pudding mix and sugar together in bowl.
4
Add rest of ingredients, mix until all ingredients are combined well (with blender), about one minute.
5
Pour into prepared pan, and bake on middle rack of oven for about 50-60 mintues or until toothpick inserted in center of cake comes out clean. Remove from oven and place on wire rack.
6
Let cake sit for about 5 minutes, loosen edges with a table knife, and invert onto a platter.
7
Add the butter and beat until smooth.
8
Add powdered sugar 1/2 cup to begin, then add vanilla and dash of salt. Add remaining powdered sugar, continue to mix until desired spreading consistency.
9
Add milk to thin. Top cake with frosting.

1635

kcal

Calories

111

Fat

140

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.
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 14 ingredients. The key ingredients include: 1 chocolate cake mix-, any name brand will work, 1 box instant pudding chocolate or vanilla, dry, 1/2 cup sugar, 3/4 cup vegetable oil, and more.

Yes, Fool Proof Chocolate Bundt Cake With Fudge Frosting 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!