Chocolate Pudding Bundt Cake
A boxed chocolate cake enriched with pudding, sour cream, coffee, and chocolate chips, baked in a bundt pan and glazed.
Equipment
- Bundt pan
- Two mixing bowls
- Whisk
- Wire rack
- Saucepan
Ingredients
Main Ingredients
- 15 oz dark chocolate cake mix one box
- 4 oz instant chocolate pudding mix one 3.9 ounce box, dry
- 4 large eggs
- 1 tsp vanilla extract for the cake
- ¾ cup vegetable oil
- 1 cup sour cream or buttermilk room temperature
- ¾ cup brewed coffee cooled
- 2 cup semi sweet chocolate chips
- ½ cup unsalted butter for the glaze
- 2 tbsp cocoa powder
- 2 cup powdered sugar
- 1 tsp vanilla extract for the glaze
- 3 tbsp milk
- ½ cup pecan pieces optional, for the top
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F and grease a bundt pan.
- Dry. Whisk the cake mix and pudding mix.
- Wet. Whisk the eggs, vanilla, oil, sour cream, and coffee, combine, and fold in the chips.
- Bake. Bake fifty to fifty five minutes and cool ten minutes in the pan.
- Glaze. Melt the butter, whisk in the cocoa, sugar, vanilla, and milk, and pour over the cooled cake.
Notes
Substitutions: Buttermilk replaces sour cream, and decaf coffee replaces regular.
Tips: Grease every ridge and test the cake early.
Storage: Three days at room temperature, one week refrigerated.
Nutrition does not include the optional pecans and is calculated for one glazed slice.