Chocolate Pudding Fudge Cake Recipe -
Chocolate Pudding Fudge Cake Recipe

Chocolate Pudding Fudge Cake

Recipe by  

"This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  4. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2004

This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted 1/2 cup Kahlua for the water, and used a BC Chocolate Fudge cake mix instead of Devil's Food. As most reviewers discovered, it takes about an hour to bake and as a matter of fact, I think mine took longer. I made a Chocolate Kahlua Glaze instead of the one in the recipe.

Most Helpful Critical Review
Apr 17, 2009

I wasn't a big fan of this. It is a fairly average, pudding enhanced doctored cake mix but even at that, certainly not the best I've ever tried. Dare I say that it was TOO rich, too heavy and dense? It was just overkill. Also, as others have noted, the baking time is not within the range of being accurate. As written, if you're using the pan as directed, you'll find you need to bake this at least an hour, if not 75 minutes. If I had to do this all over, I would have eliminated the chocolate chips in the batter, or maybe used half the amount in miniature chocolate chips.

Jan 16, 2004

Absolutely wonderful. I have made this cake 3 times already, and every CRUMB is eaten. I don't even bother with the frosting. I've found it makes it too rich for me. A little powdered sugar sprinkled on the top is perfect! Very,very moist and delicious.

Jan 16, 2004

This is one FANTASTIC recipe! I made this yesterday for a friend's dinner party and it was a huge hit. I took the advice of previous reviewers and cooked it for one hour. After one look at that horrendous nutritional table (not for the faint hearted) I used low fat milk and sour cream in an attempt to reduce the fat content. I filled the centre of the bundt with whole strawberries, then drizzled the glaze over both the cake and the strawberries. I served it with vanilla ice-cream, and it was heaven! I chilled it in the fridge for a few hours, which resulted in a sort of dense, but fudgey cake. Onto the treadmill for me today!

Dec 15, 2003

Could chocolate cake actually be TOO rich? If so this is it. Extremely moist. Make sure you use a large bundt pan, mine overflowed.

Dec 15, 2003

I LOVED this cake!! It was delicious!If you are reading this and wondering if you should make it, I have an answer for you:YOU SHOULD! In fact, you should already be in your kitchen making it. This cake is a chocolate lovers paradise.It's rich and fluffy and well, CHOCOLATEY!! I give it 5 stars!

Dec 26, 2003

try using raspberry chocolate chips and a light drizzle of pureed raspberries. add a bit of cool whip with a dusting of cinnamon. very elegant!

Dec 30, 2003

Incredibly moist! Everyone loved this! The only problem I had was that I had too much batter for my bundt pan and I filled it so full that it flowed over and burned on the oven. I will dump out excess batter next time so that my house doesn't smell of burned cake....


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  • Calories
  • 629 kcal
  • 31%
  • Carbohydrates
  • 67.8 g
  • 22%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 40.8 g
  • 63%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 573 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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