Chocolate Bundt Cake

Name: Chocolate Bundt Cake
Prep time: 10 min
Cook time: 55 min
Total time: 3 h 5 min
Ingredients: 1 (15.25 ounce) box Devil’s Food chocolate cake mix ((or sub with regular chocolate cake mix)); 1 cup (8 ounces) sour cream, at room temperature; 1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix); ½ cup water; ½ cup vegetable oil; 4 large eggs, at room temperature; 1 ½ cups miniature chocolate chips; Powdered sugar, for dusting

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 185 minutes

Servings: 12

Author : Blair Lonergan

chocolate bundt cake

Ingredients

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1 (15.25 ounce) box Devil’s Food chocolate cake mix ((or sub with regular chocolate cake mix))1 cup (8 ounces) sour cream, at room temperature1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)½ cup water½ cup vegetable oil4 large eggs, at room temperature1 ½ cups miniature chocolate chipsPowdered sugar, for dusting

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Instructions

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Step 1

Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.

Step 2

In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.

Step 3

Use a wooden spoon or a spatula to gently fold in the chocolate chips.

Step 4

Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.

Step 5

Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.

Step 6

Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.

Step 7

Once cake is completely cool, dust with powdered sugar.