Chocolate Chocolate Bundt Cake
Prep Time: 10 minutes
Bake Time: 45 minutes
Yield: 12 servings
Ingredients:
- 1 (13.25 ounce) package Betty Crocker Super Moist yellow cake mix
- 1 (5.9 ounce) chocolate instant pudding mix
- 1 cup sour cream
- ½ cup (1 stick) of unsalted butter, melted
- 4 large eggs
- ½ cup warm water
- 1 (12-ounce bag) of semisweet chocolate chips
Directions:
- Preheat the oven to 350℉.
- Spray a 12-cup Bundt pan with non-stick baking spray.
- In a large bowl, whisk together cake mix and dry pudding mix.
- Add in sour cream, oil, eggs, and water and continue whisking until combined.
- Using a rubber spatula, fold in chocolate chips.
- Transfer the batter to the prepared Bundt pan.
- Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean. You may see chocolate from the melted chocolate chips, so try inserting a clean toothpick in another part of the cake.
- Remove from the oven and allow to cool in the pan for 10 minutes. Turn the cake out onto a cooling rack to finish cooling completely before slicing.
Tips!
- Make sure you spray the entire inside of the Bundt pan, so the cake releases easily and looks beautiful!
- To properly cool the cake, carefully place a wire rack upside down on top of the warm cake then flip the cake over while holding it and the rack together.
