Who doesn’t love a good chocolate cake? But what if we told you that we’ve got a recipe that takes it up a notch? Say hello to our chocolate bundt cake with pudding and cake mix. It’s moist, rich, and incredibly easy to make. Plus, with the added bonus of pudding and cake mix, it’s got a texture that will leave you wanting more.
Ingredients:
- 1 box of chocolate cake mix
- 1 package of instant chocolate pudding mix
- 4 eggs
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1 cup of chocolate chips
Instructions:
- Preheat your oven to 350°F.
- Grease a bundt cake pan with cooking spray.
- In a large bowl, mix together the cake mix and instant pudding mix.
- In a separate bowl, whisk together the eggs, sour cream, vegetable oil, and water.
- Add the wet ingredients to the dry ingredients and mix until well-combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared bundt cake pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 370mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour and 10 minutes
Equipment:
- Bundt cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
Serving Suggestions:
Top with powdered sugar or chocolate glaze for an extra indulgent treat. Serve with a scoop of vanilla ice cream on the side for an extra special dessert.
Variations:
- Try using different flavors of cake mix and pudding mix for a fun twist.
- Add in chopped nuts or shredded coconut for added texture.
- Swap the chocolate chips for white chocolate chips or butterscotch chips.
Substitutions:
- You can use Greek yogurt instead of sour cream.
- Swap the vegetable oil for canola oil or melted coconut oil.
- Use water or milk instead of sour cream for a lighter version.
Storage:
Store the chocolate bundt cake in an airtight container at room temperature for up to 3-4 days. You can also freeze the cake for up to 2-3 months.
Tips:
- Make sure to grease your bundt cake pan well to prevent sticking.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from falling apart.
- Make sure your ingredients are at room temperature before mixing them together.
Notes:
This chocolate bundt cake with pudding and cake mix is perfect for any occasion, from birthdays to potlucks to a simple weeknight dessert. It’s so easy to make and incredibly delicious, you won’t be able to resist a second slice.
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes! You can use any flavor of cake mix you like. Just keep in mind that it will change the overall flavor of the cake.
Can I use regular pudding mix instead of instant?
No, you need to use instant pudding mix for this recipe. Regular pudding mix won’t set up properly.
Can I omit the chocolate chips?
Yes, you can omit the chocolate chips if you prefer. The cake will still be delicious.
Final Thoughts:
Indulge in the decadent chocolate bundt cake with pudding and cake mix. It’s an easy recipe that’s perfect for any chocolate lover. The added texture of the pudding and cake mix takes it up a notch, making it extra moist and rich. Top it with powdered sugar or chocolate glaze, or serve it with a scoop of vanilla ice cream on the side. This cake is sure to be a hit at any gathering or as a special treat for yourself.
