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Kate's Chocolate Cake

Melt Organic Buttery Spread

"Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat."
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servings 493 cals
Original recipe yields 14 servings


  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted Melt(R), eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  3. Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.

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Read all reviews 6
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So delicious! Made this cake for my roommate's birthday and it was a huge hit. One of the best basic chocolate cakes I've had!

this was sooooooo fun to make and it sells for at least $7.50 a loaf

Much much better than most cake mix chocolate cakes. Could not find the organic buttery spread so substitute 1/2 cup melted unsalted butter which was cooled. Seemed to work just fine if someo...

This cake was delicious. My friend Julie made it on Christmas Day and it was moist and delicious. We couldn't stop eating it. It would be five stars if it had chocolate chunks in it. :)

Great recipe! I used Special Dark chocolate pudding and pieces from Hershey's and substituted butter(I'm in WI) for the organic spread and lo-fat vanilla yogurt for the sour cream. I didn't ha...

Delicious and easy to make. I made it for Christmas and decorated it with chocolate glaze and raspberries and it looked very festive. I added sifted powder sugar over it too. I used regular m...