Wonderful cinnamon flavor. a definite winner.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 10-inch bundt pan |
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 4 eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Have all ingredients at room temperature.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 483 mg |
| Sugars | 40 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
My family raved over this cake when I took it to a reunion. It was moist and turned out perfectly. The cake mix I purchased was less ounces than referenced in the recipe, so tried to compensate with a little bit less sour cream and oil. I also cut back a good bit on the chocolate chips since I was afraid the cake might be too gooey with the large amount it called for. Turned out great and so easy to make! This is a keeper.
FINALLY, FINALLY, FINALLY!!! I have tried countless – I MEAN COUNTLESS – cake mix hacks, additions, variations with at best so-so results. But this literally “Takes the Cake”!!! Lol I will say I used the new Cinnamon Toast Crunch cake mix and pumpkin pudding mix. I figured if it was or wasn’t going to work, whatever flavors I used wouldn’t matter. I also, being fed up with wasting chocolate chips, peanut butter chips, and white chocolate chips didn’t add any. I will next time though!! Oh!! And i was about 1/4 cup short on the sour cream and was out of cream cheese so I substituted – believe it or not – mayo. In any case, I’m excted to experiment with flavors, with AND without baking chips!!!
So good! Easy & so much better then regular cake mix. Made it this time with a very light coating of Nutella, toasted marshmallows & strawberries in the middle.
Well I was looking for a rich chocolate cake for my friends birthday cake and decided to try this one and WOW, everybody loved it! I followed the recipe exactly and then frosted it with tub frosting and then decorated it with a lot of candies. So yummy!
Best chocolate cake ever. Used for my Christmas trifle – made cake soaked in 1/2 c double chocolate liquor overnight. Cut in 1″ squares put in base of trifle dish. Layer 1 pkg Godiva instant chocolate, Andes Creme de menthe baking chips, whipped cream, chocolate cake, Godiva white chocolate pudding, Andes Peppermint crunch bits, whipped cream, topped with both type of candies. Word is that it is the best I’ve ever made!
This cake doesn’t need any icing. It was so delicious with just powdered sugar on top. Everyone at Thanksgiving was taking some home. Really easy to make. I did turn down my oven to 325 degrees because my oven runs hot.
The cake came out delicious. The process making it not so much. I followed the recipe as written but the butter was so gooey that my small electric mixer burned.
This is so moist. It’s a great cake to make for people who don’t like frosting. It’s perfect all by itself.
The best chocolate cake EVER! It’s so moist and chocolatey!
Easy and moist.
I followed the recipe and cake came out nice and moist and very tasty! Only change was that I used cocoa powder instead of flour in preparing the Bundt pan.
This is sinfully delicious! Made it as written, wouldn’t change a thing!
Wow was this cake delicious! It was so chocolaty and moist. I brought it to a BBQ happy hour. I had so many compliments. One correction would be that cake mixes do not come in 18.25 oz. Just pick up one of the 15.25 standard boxes and 1 small package of the pudding mix. Can you just imagine this with French vanilla ice cream
Excellent, I did add approx 3/4 cup applesauce based on others that despite sour cream was still dry must have done the trick, was definately VERY moist and delicious!! Also was done at exactly 59 minutes. Thanks for the recipe!
I have made this many times. People love it. It is so moist. I have changed it up using lemon cake mix and lemon pie filling it tastes so fresh. I also used lemon chips. If you can’t get them use vanilla chips..
This cake is so good!! My whole family loved it!! I made this with kahlua instead of water and I sprinkled powdered sugar on top. I also made this in a 13 x 9 pan instead of as a bundt cake and baked it for 41 minuets. This cake was so moist and so delicious!! I will definitely be making this again!!
super moist
Great recipe!! Made it for the Fourth and it was a crowd pleaser!
I made this for my daughters birthday, it turned out amazing! Everyone loved it! I used the icing recipe that is in the comments of someone else as well! So easy and delicious!
Loved the recipe. I doubled the recipe used melted butter instead of oil, coffee instead of water. I DID NOT DOUBLE THE CHOCOLATE CHIPS and it made 5 9 inch cakes easily
I used 1/2 cup of Kahlua & 2 cups of peanut butter chips for a great flavor mix! I dusted the greased Bundt Pan w/cocoa powder so no white spots on the cake! Deelish!!!