This is one of my preferred methods of preparing pork. Pecans and breadcrumbs form the crust of the pork chops, which are then covered with a delectable homemade pumpkin butter. You can always use store-bought pumpkin butter if you can find it, but homemade pumpkin butter is always preferable.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 10-inch Bundt cake |
Ingredients
- 1 (15.25 ounce) package devil’s food cake mix
- 1 cup sour cream
- 1 cup milk
- ½ cup vegetable oil
- ½ cup water
- 4 large eggs
- 1 (3.9 ounce) package instant chocolate pudding mix
- 3 cups semisweet chocolate chips, divided
- 6 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Beat cake mix, sour cream, milk, oil, water, eggs, and pudding mix in a large bowl with an electric mixer for 4 minutes. Mix in 2 cups chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, melt remaining 1 cup chocolate chips and butter in a double boiler or the microwave. Stir glaze until smooth, then drizzle over the cooled cake.
Nutrition Facts
| Calories | 563 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 351 mg |
| Sugars | 40 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Yummmmm
I do not always put the chocolate chips in but when I do I use mini chips. I do not use the glaze in this recipe, but rather I use a chocolate fudge buttercream frosting and it is MAGNFIQUE! I’ve won dessert competitions with my mods.
I’ve been making it 3x a year for 25 years. I stopped frosting it, instead sprinkle the gold flakes on top. I used 1/2 cup instant milk with 7/8 cup water, a 3.9 oz box pudding. I bake for 60 minutes at 350F. Everything else was as written. Let it sit overnight before serving. Good warmed up with vanilla ice cream.
Really easy recipe. I used the butter flavor chocolate cake mix because it was on sale and it was delicious. Even without the glaze this is a simple and moist cake. Cook for the full time indicated and add a couple of tablespoons flour for high-altitudes. I used the Pam baking spray with flour and the cake came out of the pan easily.
Love this recipe so very moist!
I swapped the cake mix and pudding for vanilla. This is a rich dessert that quickly satisfies a sweet tooth.
Wow!! Very easy to make and delicious and moist!
I made this for our family & they all loved it!,
I honestly don’t know why I keep making this cake. It tastes delicious and I suppose that’s the only good thing I can say. I’ve followed the directions explicitly and it always boils over my bundt pan (and I have a large pan). It never bakes in 50 mins. And most frustratingly, it NEVER comes out of the pan easily when I grease and flour the pan. Instead, it sticks and cracks and I end up having to piece it back together. The ingredients make a winning cake, but the directions do not. Following the directions leads to a delicious, but ugly mess of a cake. The only time this cake has ever turned out pretty for me was when I tweaked the amount of ingredients, baked it for 65mins, and did not grease/flour the pan.
My Mom made this for my Birthday Cake! She used chopped walnuts and chocolate chips on the batter and then baked. This was the icing!! Maybe a half cup each of walnuts and chocolate chips, maybe a little more!
Delicious!
I enjoyed this case in its format as well as when I replaced some of the oil with butter and all of the water with cooled strong coffee.
This was just ok. I can’t understand why there are so many rave reviews. It looked very pretty but…… tasted like a box with pudding. Exactly what it is. I won’t make it again. Note: my grandchildren (3 and 4yrs. old) loved it. 🙂
Hmmm. I thought this was just ok. Good, but not great. I cooked 1 hour as suggested in reviews which was fine. The outside was a bit crusty which was nice but the inside was spongy. The presentation was awesome but I can’t say it lived up to the greatest ever reviews.
The best chocolate cake ever! I have made this cake for a few years now and always get raves! Perfect for the chocolate lovers out there. It is best chilled and the chocolate glaze on top really sets it off when it’s cold. I made it in little Bundt cake pans for single servings. Super easy to whip up as well!
Incredible! Extremely rich, quite heavy. This would be great with strawberries or raspberries. Be careful with the glaze. Mine pooled all around the sides of the plate I served the cake on and ruined the presentation. I must’ve made too much and/or should have only drizzled a small amount at a time and let it set before adding more. This cake is so chocolate intense you could even skip the glaze all together. The suggestion from another reviewer about adding kahlua to the cake is a fab idea. Will make this again FOR SURE. Especially if I want to take a dessert to a dinner party somewhere. It will definitely impress.
My daughter and I loved the recipe. My husband thought it was slightly too gooey and too dense for his taste. It was pretty wet in texture the first time I made it, but the second day was fantastic. I did make it a second time, but this time used 2/3 cup sour cream and 1 1/4 cup water. It turned out great. Not as gooey, more cakey, but still dense and delicious. I used a traditional ganache frosting made with heavy cream and chocolate chips. VERY GOOD!
I’ve done this recipe many times with many different cake and pudding mixes. Vanilla w/cheesecake and replaced sour cream with v
“This cake is to die for” As per my niece. It truly is. I didn’t have sour cream at home so I just replaced it with some vanilla yogurt. Came out delish!!!
Incredibly simple recipe! Made two to take to work! Only changes I made were substituting 1/2 cup of amaretto liqueur for the water. And I added 1/8 tsp. Salt and 1 tsp. Vanilla Extract. They look great! I can’t wait to try it with the ganache.
Reminds me of cake my mom made when I was a child. I am fiercely opposed to box cakes, however, this is just so delicious. You won’t care.