A lot of crisp, green vegetables are included in this delectable rice salad.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 12 |
| Yield: | 1 12-cup bundt cake |
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- ½ cup warm water
- 4 eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.
- Mix together cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until well-blended.
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- Stir in chocolate chips.
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- Pour batter into the prepared Bundt pan.
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- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.
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- Cool cake thoroughly in the pan for at least 1 1/2 hours before inverting it onto a plate. Sprinkle powdered sugar on top if desired.
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- Enjoy!
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Nutrition Facts
| Calories | 600 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 550 mg |
| Sugars | 44 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
This is the ONLY chocolate cake I make for my family. Some of my family members don’t care for chocolate, yet they absolutely LOVE this chocolate cake. Have coffee or ice cold milk handy when you serve up this cake!
Best chocolate cake ever!
Have made this cake several times over the last couple years. On occasion I have substituted Light Mayonnaise 1 for 1 for the Sour Cream but have found I like the Sour Cream version better. Also, as others have noted the Mini Chocolate Chips work better as they don’t sink to the bottom of the bunt pan. Top cake with Chocolate or Dark Chocolate Butter Cream frosting with either Toasted Coconut or Toasted Sliced Almonds. It’s wonderful and everyone that has had it has asked me to bake it again. They all love it.
Im using full cup of plain yogurt and seeing how the texture will come out. versus sour cream. Concept seems on point. Lets see what happens
I made this cake for a family get together and everyone raved about it. The only change I made was adding about a teaspoon of instant coffee. I’ve also made it using a triple chocolate cake mix and that was great, too. Thank you!
This cake is amazing and part of my family holidays. My grandma loved this cake before she passed on and I make it every Christmas and as requested. This cake is so moist and delicious. Just amazing. Thanks for the recipes and bringing smile To my family faces.
This is a great cake for any chocolate lover!
This has become my “go to” and I’m quick to volunteer to bring it to a dinner party. So very easy, and so very decadent.
No leftovers! Everyone pigged out after tasting. Will definitely make again (used mini choc. chips like everyone suggested).
I have made this several times and everyone loves it. I read that the regular size chip will sink to the bottom. I’m not sure if that is true but I use the mini chips and they have worked great. Once it is out of the pan I sprinkle confection sugar on the top.
This cake recipe is perfect as written, but if you want to get ridiculous with the chocolate, top it with ganache.
Everyone “frickin’ love”s it! I used light sour cream and sanding sugar instead of powdered sugar(That was what I had on hand)! Thank you for sharing your delicious recipe!
Easy to make, delicious. I sometimes dust it with powdered sugar and sometimes I make a peanut butter glaze for it.
Awesome recipe! Did it exactly by this recipe and I was amazed at the reaction I got from people. The second time, I added a tsp of cinnamon, and a tsp of chilli powder(the secret to my brownies) and people won’t stop asking me to make more! Fyi you can make knockout brownies with the same ingredients substituting a brownie mix for cake mix ( No sour cream) the chilli powder and cinnamon may sound strange, but one bite will make you a believer!
OMG this turned out so well! I am not a baker so making a cake was a big deal. It was easy and the crowd I served it to said it was the best they have ever had! Thank you Allrecipes for helping me make this epic cake!
Everybody loves it! Thanks for sharing. ^_^
I made this cake for Easter. My husband loves chocolate. It smelled delectable, while it was baking. I made it exactly as shown. However, due to shrinkflation, the cake mix ounces was slightly different, by about 3-4 ounces. Therefore, I used slightly less vegetable oil. We can’t wait to try it!
Made this for my oldest son’s birthday! He absolutely loved it! We added a chocolate ganache on and then powdered sugar. Next time we will omit the chocolate chips. Awesome richness!!!
Delicious! Decadent! Came out just perfectly following your recipe. Thanks!
I’ve made this cake at least eight times…each was terrific!
I modified the recipe; I did not use Sour Cream or a cake mix but made this cake from scratch. I unfortunately, used a little too much milk. I also included raspberry filling. Overall, it was very moist. Drizzle it with dark chocolate – Yeah!!!