Chocolate Pudding Fudge Cake

Name: Chocolate Pudding Fudge Cake
Total time: 60 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: One 15.25-ounce box Devil's Food Cake Mix ((use one that does NOT have pudding in the mix)); One 3.9-ounce box Instant Chocolate Pudding; 1 cup sour cream; 1 cup milk; 1/2 cup canola or vegetable oil; 1/2 cup water; 4 large eggs; 2 cups semisweet chocolate chips; 6 tablespoons salted butter; 1 cup semisweet chocolate chips

A totally delicious chocolate cake recipe!

⏱️ 60 min 🔪 Prep: 10 min 🔥 Cook: 50 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

12 servings

One 15.25-ounce box Devil's Food Cake Mix ((use one that does NOT have pudding in the mix))
One 3.9-ounce box Instant Chocolate Pudding
1 cup sour cream
1 cup milk
1/2 cup canola or vegetable oil
1/2 cup water
4 large eggs
2 cups semisweet chocolate chips
6 tablespoons salted butter
1 cup semisweet chocolate chips

Steps

Preheat the oven to 350 degrees F. Grease and flour a bundt cake pan.
In a large bowl, use an electric mixer to combine the cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for about 4 minutes, and then stir in the chocolate chips.
Pour the batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool about 15 minutes in the pan, then turn it out onto a wire rack to cool completely.
When the cake has cooled, make the glaze. In a medium bowl, microwave the butter and chocolate chips for 1 to 2 minutes. Whisk together until nice and smooth, and then drizzle over the cake. If adding sprinkles, sprinkle them on now before the glaze begins to harden.