Rich Chocolate Bundt Cake – a delicious recipe with sour cream, oil, eggs, chocolate pudding, yellow cake, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix sour cream, oil and eggs on low speed.
2
Add dry pudding mix and dry cake mix. Beat at low speed.
3
Fold in chocolate chips.
4
Generously grease bundt pan and flour.
5
Bake at 350u00b0 for 1 hour.
6
Turn out on rack and cool. Frost if desired.
7
Note: I like to apply part of a can of cream cheese frosting while the cake is still warm so it kind of glazes it. Once cooled I use the rest of the frosting. Then I melt a handful or so of chocolate chips in the microwave and use a spoon to drizzle across the cake.
8
[Afterthoughts: I tried this with a chocolate cake mix for the fun of it. It became just another chocolate cake rather then the sumptious indulgence we'd come to think of this recipe as. The yellow mix seems to give it a richer flavor in my opinion. Just my 2-cents for your musing.].
1390
kcal
Calories
116
g
Fat
70
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sour cream, 1 cup oil, 4 large eggs, 1 (6 ounce) box instant chocolate pudding mix, and more.
Yes, Rich Chocolate Bundt Cake 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.
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