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Double Chocolate Bundt Cakes


  • 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


  • 1. 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.
  • 2. 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 Facts

1 slice: 463 calories, 26g fat (9g saturated fat), 56mg cholesterol, 375mg sodium, 56g carbohydrate (39g sugars, 2g fiber), 5g protein.


Average Rating: 5
  • stampinjo
    Dec 31, 1969

    This is an amazing cake! I've been making it since I received the magazine it was in in the mail!

  • jlo50
    Mar 20, 2012

    Best chocolate cake ever and so moist. I'm making this cake for my own birthday.

  • amcavoy
    May 10, 2010

    I loved it!! Am planning to take it to our Pinochle club for dessert this month!

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