My kids don’y like a box mix. Sometimes we add miniature marshmallows to create a rocky road effect. Thanks for posting this! But I think frosting it should be fine – I haven’t frosted it with icing before personally, but it don’t see why it wouldn’t work! Pour mixture into the Bundt pan and bake for 50-60 minutes or until a toothpick comes out clean. And thanks for the green yogurt tip – I will try it next time! After it cooled, I iced with 12oz Cool Whip that I mixed about 10 crushed Oreo cookies into. This is my husband’s favorite cake. If it's too dry try using devil's food cake and/or adding a small box of pudding mix! I added a package of chocolate pudding mix as someone suggested and melted the rest of the chocolate chips and drizzled them over the cooled cake. Yes, I preheat my oven Hope you liked this cake – it’s a favorite at our house. Just made for Thanksgiving….UH MAZE ING….so moist and incredible. Do you change the temperature or time if the Pan is dark? i made this cake for a family dinner. I found your recipe on Pinterest today. I used a large chocolate pudding box because it’s all I had and it delicious! I just made this cake in a 13×9 pan. I was a little skeptical to Pillsbury because there is already pudding in the mix, but you sold me I will try it with Pilllsbury this time. Great questions. Very excited though! Have football party. And I’m going to have to try vanilla with white chocolate chips – thanks for the idea! Hi Laura! I live in the mountains too and it’s always turned out great – I just use a toothpick to check for doneness! Awesome! it’s got sour cream to make it super moist, and pudding to make it fudgy. Hi Natasha! I always uesed Duncan Hines until they changed the box size and my cakes started failing. we have been making this cake for years – super easy and moist!! You know, if you were really just trying to go all out. 3. My mom made this for every family event. And thank you for this fabulous recipe!!!! Cool for 10 minutes in pan, then turn out onto a wire rack. https://giadzy.com/recipes/chocolate-chocolate-chip-red-wine-bundt-cake White was all I had. Everyone just loves it! Can you tell me the number of ounces in the pudding box you used? The sour cream in baked into the cake, it isn’t left uncooked on top of the cake. What about an icing? I know some recipes can change if you “over mix or over beat” the ingredients. I think that for 6 hours you should be more than ok! Thanks for the suggestion! For reals sooooo yummy! Glad you liked it. They loved it! With that change you can also make a SUPER coconut bundt cake by substituting coconut for the chocolate chips and coconut pudding for the chocolate pudding. So…I’ve been working on this one recipe. Will definitely make over and over! Can’t wait to try the chocolate version! awesome. I’ve never tried this as a two-layer cake, but I imagine it would work well! Add the dry alternately with the buttermilk until everything is incorporated. I did add 1/2 cup of chocolate chips on top of the batter before baking and it was a great addition. I made this cake tonight for my husband. You saved Chocolate Chocolate Chip Bundt Cake to your. Easy chocolate chip bundt cake with gooey chocolate center. I add the chocolate cake mix dry? Great question, Yenny – this cake holds up pretty well! Chocolate, Peanut Butter & Melted Ice Cream…in a cake!! What a beautiful cake! It was a hit for sure!! We substituted chopped M&Ms. Sounds AWESOME! Does it matter .. You have to make it in a bundt pan only. Do you preheat the oven before placing it in the oven? The other wet ingredients will moisten it up when you mix everything together. Even my mother-in-law raved about how good it was. Stir in chips until … I’ve never put icing on it and we love it just as it is! Yay for finding a keeper of a recipe!! Since I did not have a chocolate pudding mix, I used what I have in my storage, butterscotch pudding. I also used a rum glaze and poured it over while cooling. and when it’s all done, let it cool down in the pan, and it’ll look like this: when it’s cooled down, invert it onto a cutting board or cake stand. I’m making this as a birthday cake so kinda want it to look like a more traditional birthday cake. Bring the mixture to a boil, whisking constantly. I usually substitute half the oil a recipe calls for with yogurt anyway. Add hot butter/cocoa mixture and stir to combine. just the opposite, actually. so something chocolate is usually my […], […] or just for a fun weekend dessert. Thank you so much for trying this out and coming back to let us all know! And that hardly ever happens in my world! it’s going to make an amazing cake! In a separate large bowl beat together the butter and sugar until fluffy (about 3-5 minutes). Hope you enjoy! there are eggs, sour cream, oil, water, instant pudding, chocolate cake mix, and chocolate chips. Oh and I use the mini chic chips otherwise they all sink to the bottom of the bundt pant and it gets stuck aghhh mega mess LOL. It really is a smooth, fudgy cake, so you don’t need the icing. Thanks for the great recipe! Helping busy Moms be Supermoms on a daily basis and during chaotic holidays one printable, recipe, and crafting project at a time. Pour the cream over the chocolate. I needed a recipe that didn't use oil (as I was out). Add flour, baking powder, and baking soda to the bowl. that sounds delicious! so powdered sugar is great, if used at time of serving. Thanks for the great recipe! and may i also point out that my nephew, when asked what kind of cake he wanted for his birthday party said he wanted “the cake that nana makes with the hole in it.” move over disney-decorated cakes…. Can’t wait! Nope, no need to prepare the came mix using the box’s instructions. I made this for 4th of July weekend, and being a novice baker, I’d say this recipe was quick and easy. but this recipe really couldn’t be easier to put together. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This cake bakes quicker than other bundt cakes I have made. It is quick to put together because of the mixes. In my house it is gone in 2 days tops. Thanks for commenting, Patty!! Do not stir in the chips! This cake is so easy and soooooo yummy. I have found that sifting my dry ingredients tends to help some with that. My oven cooks fast and it was done after 50 minutes so … . I grated my chocolate, the texture is so much better than choc chips. I use Devil’s Food cake mix. Hi Katie: I noticed in the directions it indicated to “beat the eggs and sour cream together”. follow the same instructions and use 2 9-in cake pans (like the disposable ones from the grocery store; which is what I used). I used a 15.25oz (432g) devil’s food cake mix. and i only used my kitchen aid stand mixer – it was the only bowl i used. There is always a small box and a bigger box on the shelves at the store. This recipe is from Wilton and was printed on the packaging to my new bundt pan. I prefer the box cake mix recipes that use instant pudding. i’m so glad you like the recipe! Pull it out JUST when done. https://www.tasteofhome.com/collection/chocolate-bundt-cake-recipes I’ve never tried anything but chocolate, but if you do end up trying a combination like what you suggested, I’d love to know how it turned out! and then if you’re feeling fancy, do what my mom always does and sift some powdered sugar on top. 5. To me it qualifys as a recipe...anytime you mix more than one thing to something else you have a recipe. This cake has a reputation! I dubbed it the YumYum Cake!….Glad to see it’s still going strong!! The teenagers, love it. But instead of 3/4 cup of sour cream I use the whole cup!! He asks for it every year on his birthday. that sounds delicious! YES! I know it is going to be good because licking the spoon it was soooo good! Anyway, just a thought. Found vintage bundt pan, going to use this recipe today. I’ve made several different versions of a chocolate bundt cake over the past month. Good luck!! I also think you could use a yellow cake mix with vanilla pudding mix and add blueberries! I will definitely go “all out” next time I make this – thanks for the suggestion! I always bake it a couple days before I want to serve it. Toss you chips in flour (shake off excess) before adding to the mix and they won’t sink! I just made this, still in the oven, but oh my!! Sorry it didn’t turn out for you like it did for everyone else. Hi Jamie Lee – I’ve never tried it in two round cake pans before, but my bet would be that a single recipe should be okay…it tends to rise quite a bit in the bundt pan. If you do try a 9×13, I’d be interested in knowing how it went! It is fine unrefrigerated. this is a cake that my mom has been making for years. Not a dumb question at all! I doubt that will make a difference, but I’m not a baker. Suited my family just right thanks! Both are staples at our house!! Thanks!! . I’ve read through the comments. I used all 12 oz of chocolate chips! I got this recipe years ago form my Aunt ( I think it’s from pampered chef ) and I do sprinkle the whole top of the cake with powdered sugar. Hope that helps! But when experimenting with some cookie recipes a couple of years ago, I found that sifting my dry ingredients made things turn out better. Hey I just wanted to know could you use like a strawberry cake mix with maybe vanilla pudding or a completely different combo? You can do either! thank you! The lemon and strawberry cakes sound delicious! Hmm, I’m not sure I know how to enable uploading of pictures of recipes you’ve made, but I love that idea! Late on Sunday afternoon wanted something quick and easy to throw in oven for the night this was it. Your email address will not be published. On low speed stir in boiling water until combined, stir in half of the chocolate chips until evenly distributed. Thanks for what must be THE recipe! Pour the batter into the prepared pan. Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. and ganache would be great on top of this cake. have fun!! One of the ways to keep ingredientsfrom sinking is to coat them inflour before you add them. I’ll let you know when I do! Not quite sure what I did wrong. . Great question! You just need to keep it moist, so try putting plastic wrap around it and then if you have a covered cake stand or container with a lid, I’d put it in there, too, as an added measure. and with all the positive reviews I can’t wait! It looks delightful. In fact, it’s better aged. oops. I kept it in a cake carrier and it stayed moist for several days. I have been making this recipe for 40+ years. otherwise, just throw them in the bowl with everything else. https://www.yummly.com/recipes/chocolate-chocolate-chip-bundt-cake , I made this the other night. the first thing you need to do is beat together the eggs and sour cream. Dotted this crazy decadent cake with a boatload of chocolate chips (both mini + regular). A great dessert for chocolate lovers! QUESTION? I’m going to ice it with a chocolate ganache just because it needs extra calories, lol. I’ve been trying to replicate a cookie I had on vacation. Can this be used as a frosted cake?? Looks delicious! I have made it many times and everyone who tries it loves it!! Ooh, great question! Baking one as we speak! Also 2% Fage greek yogurt works as a substitution for the sour cream—still moist and a little bit lighter cake. Yes! Sorry, Back to Chocolate Chocolate Chip Bundt Cake. I should be trying the 9×13 this week (unless I chicken out and buy a bundt pan!)! Cool for 10 minutes in pan, then turn out onto a wire rack. Amazing! It isn’t rocket science ,it’s so easy and the difference in the moisture is amazing. Though I don’t see why not!?? There was another reader who said she was going to try 2 round cake pans – I wonder how it worked out? great recipe! I haven’t tried it with the cook and serve, only with the instant pudding. my pan’s neither light nor dark. the oil, whater and eggs you add in the ingredients are for the mic cake …, Hi Jessica! Rather than fudgy the cake tastes more like milk chocolate. I used devil’s food cake & vanilla pudding. Can you use this recipe for cupcakes? It was awesome! The secret to this moist and tasty chocolate cake is using a whole container of ricotta in the batter, then topping it off with a delicious chocolate … But the sour cream does make it really moist!! Your willpower is strong. Maybe I’ll try doing that next time…. Fold in the 1 1/2 cups chocolate chips. I live in the mountains so most times are off here. for more chocolate goodness check out and follow my chocolate pinterest board! Chocolate Chip Bundt Cake Preheat the oven to 350F degrees. i’ll have to try it with the butterscotch pudding sometime! Notify me of followup comments via e-mail. I highly suggest adding a small package of instant pudding, it makes it super moist. I took it to a BBQ yesterday, and I took one bite and was embarrassed. I’ve never made it and had it last that long! I just realized we cant add pics of how our cake turned out lol! So I’m really not sure about freezing it, sorry. it’s as easy as pie. Could be another game-changer/enhancer! Going to add espresso powder and ganache on top!! Can’t wait to make this again! look – it even gives you portion sizes…little piece? Thanks, Hi Rosa – shouldn’t matter what kind of sour cream you use. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Those are moist!! My mom used to make this exact cake too. And then just leave it out on the counter overnight. Came out perfect…here are my changes and comments: Used Pillsbury Triple Chocolate cake mix Used Godiva Dark Chocolate Instant Pudding mix I subbed Fage nonfat yogurt for the sour cream (cuz that’s what I had on hand) I subbed coconut oil for the vegetable oil I subbed strong brewed coffee for the water – enhances chocolate flavor; does not add coffee flavor (added coconut oil to hot coffee to melt it) I added 1 tsp vanilla extract Used a nonstick bundt pan coated with shortening I baked it for 45mins. Fold in the chocolate chips. I just use a generic Costco brand. Yummy!!! Thanks for responding! But it was dry. I’ve changed it over the years occasionally to a vanilla with white chocolate chips, and that was delicious as well! I give up on doctored up cake mixes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Katie, just read all the reviews (from 2013 thru 2019) and I must say I cannot wait to make this cake! The only difference is that we start with a yellow cake mix – still very chocolately!! But it was. I’d assume it would be fine, but cannot vouch for the freezing method. It’s in the oven…….while baking I was reading all the comments which we’re all informative. I am looking for a chocolate cake recipe using chocolate cake mix, chocolate chips, bananas sour cream. Allrecipes is part of the Meredith Food Group. This is a definite keeper!!! Melt the butter in a saucepan. What size round pan’s did you use? Can I add a banana to this recipe. Will totally make this again. Just add them to the warm cream and set it aside for a few minutes. It was a major hit with my company! Thanks. I’m so glad it turned out for you, Rene! Sorry, This was very easy! But it was dry. You don’t need much liquor, so purchasing a small bottle of Kahlua & vodka saves money. But this sure is the best chocolate cake. Should I freeze it? He called and asked me to give to my grandma. Hi Laurie! you’ll definitely want a big piece. I would have sprinkled the powered sugar on the whole cake. I haven’t tried it yet, but it’s on my list of things to try! Hi Jennifer! I carried that over to my cake recipes too and found they turned out better as well regardless of whether I made it from scratch or used a mix. 319 calories; protein 3.7g; carbohydrates 49.1g; fat 15.1g; sodium 358.5mg. Small world if so! Amount is based on available nutrient data. well, actually, it’s as easy as cake. The combinations are endless! The only thing I will change next time is that I will make a sweet glaze to go on top because the cake itself isn't very sweet at all and I will add almost the entire package of chocolate chips to the batter to sweeten it up. I have had leftovers for a day, and I just use plastic wrap or a sealed container. I use this recipe for lemon and strawberry cakes as well. I suggest baking for 55 minutes. Those are moist!! In a large bowl whisk together the flour, baking powder and salt. I was wondering what kind of oil to use? This is the best version of this triple chocolate cake I’ve found. She LOVES chocolate!! Bake 50-55 minutes or until a toothpick comes out clean. S C R U M P T I O U S!!!! big piece? I prefer the box cake mix recipes that use instant pudding. Rachel made this outstanding chocolate chip pound cake that everyone around me loved. … thanks for commenting! Pour batter into Bundt pan. Chocolate Mayonnaise Bundt Cake is moist with a fudge-y center, yet the cake is light and fluffy too! glad you liked it! Fruit bundt cakes are always a good choice as are chocolate bundt cakes. I wonder if your MIL and Phylis got the recipe from the same place. I got it from my friend’s mom when I was about 11 years old back in the 1970’s. I know a few people have asked about using a 9×13, and here’s the answer! Do you have to use sour cream in this cake. Since it has sour cream….does it have to be refrigerated? Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Add comma separated list of ingredients to exclude from recipe. yummy!!! Mix into the chocolate batter, stirring until thoroughly combined. This is my go to recipe for cakes! No worries about left overs…, Yay! Pour into the bundt pan. It’s actually so good that I didn’t even need ice cream with it. 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