"Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!" — ECHOSZERO
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1 (18.25 ounce) package
devil's food cake mix
1 (3.9 ounce) package
instant chocolate pudding mix
semisweet chocolate chips
This is a wonderfully rich and moist cake with so many possibilities for "tinkering." Can substitute all or part of the water for coffee, chocolate milk, or any number of liqueurs -- Frangelico, Amaretto, Bailey's, Kahlua, Chambord, etc. Or add a little extract for a different dimension of flavor...peppermint, almond, raspberry, coconut. Top with powdered sugar, Satiny Chocolate Glaze from this site, or drizzle on melted chocolate. Eliminate the chocolate chips, or use different flavored chips. Heck, you could even use a different flavor cake mix or pudding mix and play with that too! You could make this recipe with so many flavor combinations or variations that you'd never make the same cake twice!
This was ok. It was easy to make, but did not come out as good as I expected. The inside of the cake was good, but the outside was very hard and crunchy.
Do not wait for the inserted knife or toothpick to come out clean. With all these chocolate chips....it never will!
Look no further for an amazing, easy cake recipe! This was by far the most delicious, rich cake I have ever made.
I've made it twice and received rave reviews both times. For an easy chocolate glaze, melt 2 T butter, melt 2/3 cup of chocolate chips,
mix together with 2T corn syrup and drizzle over the cake. I also used confectioner's sugar on top to pretty it up, and dotted with chocolate mini-morsels.
You've gotta try cake this to believe it.
I changed this recipe to include 1/3 cup of Kahlua instead of the water, which makes it just a little bit more decadent.
This light, rich cake can be completely decadent with a chocolate frosting, or just delicious with a powdered sugar glaze. I have made in a 9x13 and just baked for 35-40 minutes, and it comes out beautifully too.
I used less chocolate chips the second time and it came out much less gooey and we ended up liking it a whole lot more. The first time it just seemed way, way too gooey.
I baked this cake for my office, brought the cake in the morning and it was gone before lunch time. I made a slight change, instead of water I used milk and substitute sourcream with plain yogurt. Yet the cake turn out to be very rich and moist.
Very good! I make alot of cakes of variation using cake mixes...thanks to that awesome cake mix doctor!! What a great book! This recipe was very simple, and came out awesome. I added just a cup of chocolate chips and used white chocolate pudding mix as that is what I had on hand. It was delish! I warmed up store bought creamy white chocolate and poured it over the top. YUM YUM! Everyone was raving about this cake - what a chef they kept saying...I will never let them know otherwise!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Double Chocolate Brownie Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 501
** Calories from Fat: 264
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.