Double Chocolate Bundt Cakes
Total TimePrep: 15 min. Bake: 1 hour + cooling
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup sour cream
- 3 large eggs
- 1/2 cup canola oil
- 1/2 cup water
- 4 ounces German sweet chocolate, grated
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup chocolate frosting, melted
- Pecan halves
- Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan.
- Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.
Nutrition Facts1 slice: 463 calories, 26g fat (9g saturated fat), 56mg cholesterol, 375mg sodium, 56g carbohydrate (39g sugars, 2g fiber), 5g protein.
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Sep 10, 2013
This is an amazing cake! I've been making it since I received the magazine it was in in the mail!
Mar 20, 2012
Best chocolate cake ever and so moist. I'm making this cake for my own birthday.
May 10, 2010
I loved it!! Am planning to take it to our Pinochle club for dessert this month!