Chocoholics Bundt Cake
A rich and indulgent Chocoholics Bundt Cake made with yellow cake mix, pudding, sour cream, eggs, and chocolate chips for a moist, decadent treat.
12 Servings
Ingredients
- 1 box yellow cake mix
- 1 small box instant chocolate pudding
- 1 small box instant vanilla pudding
- ⅔ cup vegetable oil
- 1 cup sour cream
- 4 large eggs
- 6 ounces chocolate chips
Instructions
Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Generously grease a bundt pan, ensuring all grooves and edges are well coated to prevent sticking.
Mix the batter
- In a large mixing bowl, combine the cake mix, chocolate pudding mix, vanilla pudding mix, oil, sour cream, and eggs. Blend until the mixture is smooth and thoroughly incorporated.
Assemble the cake
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Sprinkle the chocolate chips across the surface and press them gently into the batter.
Bake the cake
- Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and release
- Allow the cake to cool completely in the pan before carefully inverting it onto a serving plate.
Optional garnish
- For an elegant finish, add dollops of chocolate frosting and garnish with white chocolate chips, or dust lightly with powdered sugar before serving.
Notes
To make this Chocoholics Bundt Cake gluten free, substitute the yellow cake mix and both pudding mixes with certified gluten-free alternatives. Ensure all additional ingredients, including chocolate chips, are labeled gluten free to avoid cross-contamination.