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Chocolate Lovers' Favorite Cake


"This easy recipe is a chocoholic's dream come true!"
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2 h servings 604 cals
Original recipe yields 12 servings (1 - 10 inch Bundt cake)


  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 40 g
  • 62%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 608 mg
  • 24%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat 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 butter, 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 in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Read all reviews 824
  1. 1008 Ratings

Most helpful positive review

This is heaven! Thanks to other reviewers' comments, I made one major change. This is a lot of batter, and it would have overflowed my pan and been a disaster. So: I filled the Bundt pan to with...

Most helpful critical review

This recipe produced so much batter it overflowed from my 10 inch bundt pan while baking. The taste was good- very fudgy, but not any better than the standard "Chocolate Better Than Sex Cake" wh...

Most helpful
Most positive
Least positive

This is heaven! Thanks to other reviewers' comments, I made one major change. This is a lot of batter, and it would have overflowed my pan and been a disaster. So: I filled the Bundt pan to with...

I made this cake twice and the first time it flopped. I read through reviews with one star and found mine flopped exactly the way others did. It fell after being taken out of the oven and was ...

This cake was fantastic. A personal tip that I think would have helped all of the folks that had so much trouble . . . make sure you buy cake mix that DOES NOT already have pudding in the mix. ...

I read many review on this recipe before I tried it. I took many of the recommendations listed and for those of you who have yet to try this recipe, I will share with you the success I had with...

5-STAR all-the-way! I followed the recipe exactly, except I made these subsitutions: *Mini dark-chocolate chips (tossed in 1 tbsp of flour) as opposed to the reg. choc. chips And added: *The...

I'm neither a dessert lover nor a cake lover, but his recipe takes the cake! It's easy to make, even a non-baker like me gets it right every time. I bake this in an angel food pan and the...

This cake is incredible! I make a lot of different cakes for work and my co-workers tell me this one is the best yet. I decided to sprinkle powdered sugar over the top and then drizzled Hershe...

Can't think of a more rich, dense, chocolatey cake that I've had! All I had was fat free sour cream, but it turned out just fine. I had to bake it longer than 55 minutes because it was so dens...

Excellent and simple to make cake. I warmed up my slice in the microwave to soften up the chocolate chips for about 20 seconds and it was great. I would say you could even omit the chips and i...