Incredible Chocolate Cake
A supremely moist, doctored devil's-food bundt cake loaded with instant pudding, sour cream, and pools of melted chocolate chips.
🍳 Cook: 55 min
Ingredients
| 1 package (18.25 oz.) | devil's food cake mix | |
| 1 package (5.9 oz.) | instant chocolate pudding mix | |
| 1 cup | 240 ml | sour cream |
| 1 cup | 240 ml | vegetable oil |
| 4 | eggs | |
| 1/2 cup | 120 ml | warm water |
| 2 cups | 480 ml | semisweet chocolate chips |
Instructions
- Preheat the oven to 350 F.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour the batter into a well-greased 12-cup bundt pan.
- Bake for 50 to 55 minutes, or until the top of the cake is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool the cake thoroughly in the pan for at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar or cover in chocolate frosting.
- Slice and serve!
This recipe was shared alongside a KitchenAid stand-mixer giveaway.