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"To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper," comments Karen Swanson of McHenry, Illinois. "The result is this simple-to-fix cake that always turns out very moist."
Nutritional Facts 1 serving (1 piece) equals 511 calories, 28 g fat (9 g saturated fat), 85 mg cholesterol, 442 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Favorite Bundt Cake in Quick Cooking September/October 1999, p44
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Reviewed on Oct. 04, 2012 by pamboettcher
Delicious cake, easy to make and super moist. I've made it 3 times in the past 2 weeks and it's always gone withing a day. I've also tried using a French Vanilla Cake mix with French vanilla pudding and the chocolate chips and then drizzling with melted chocolate and that was delicious as well. Thanks so much for the recipe.
Reviewed on Apr. 29, 2012 by gmakacey
Lovely! So easy! Goes fast! I just dust it with confectioner's sugar and sometimes use flavored chips!
Reviewed on Aug. 06, 2011 by Sprucetree18
I think this will become my go-to recipe for a good doctored cake mix bundt cake... But with different pudding flavours instead to change it up each time (for example, lemon pudding with poppy seeds instead of chocolate chips, or keep the chocolate chips but maybe use butterscotch or vanilla pudding mix instead)... I also substituted a vanilla glaze for the white chocolate... All in all, very good, moist, will make again...
Reviewed on Jan. 17, 2011 by cherrylady
Years ago I had a yummy recipe for muffins using a yellow cake mix. This was not it, but we loved this too! I only had a small box of pudding and 3/4 cup sour cream. I used only 1/2 cup of oil. It was moist and delicious! I'm not a fan of white chocolate, so I just sprinkled it with powdered sugar. This is a great recipe -- fast, easy and tasty!
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