Chocolate Bundt Cake
Serve this Chocolate Bundt Cake all throughout the holiday season. It's moist, rich and decadent, topped off with an easy frosting.
Equipment
- Bundt pan
- Mixing Bowl
- Small sauce pan
Ingredients
Cake
- 1 package chocolate cake mix i.e. Betty Crocker Super Moist Chocolate Fudge Cake mix
- 1 package chocolate instant pudding mix 3.9 oz
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 4 eggs
- 1 cup sour cream
- 1 1/2 cup semi-sweet chocolate chips
- baking spray with flour
Frosting
- 1 cup semi-sweet chocolate chips
- 1/2 cup whipping cream
Instructions
Cake
- Preheat oven to 350 degrees.
- Spray bundt pan well with baking spray with flour.
- In a mixing bowl, whisk together cake mix, pudding mix and sugar.
- Add vegetable oil, water, eggs and sour cream and whisk until smooth.
- Stir in chocolate chips.
- Pour batter into prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pan for 10 minutes. Place your wire rack on top of the cake pan and flip over. Continue to cool on the wire rack for about 45 minutes.
Frosting
- In a small sauce pan over medium heat, add chocolate chips and whipping cream. Stir constantly until melted and smooth.
- Let stand for about 10-15 minutes.
- Drizzle or spread over cake.
- Top with holiday sprinkles.
- Cut and serve.
- Enjoy!
