Description
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- ½ cup sweetened cocoa powder
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup warm water
- 1 ½ cups semisweet chocolate chips, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®)
- or use a nonstick pan.
- Combine flour
- sugar
- cocoa powder
- pudding mix
- baking soda
- and salt in a bowl. Add milk
- oil
- and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean
- 55 to 60 minutes. Remove and let cake cool thoroughly.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 14