Chocolate Chocolate Bundt Cake is one of my favorite food memories from childhood. This is the cake my mom made for our birthdays, for family BBQs and baby showers, for cold winter vacations and lazy summer dinners at our local swimming club. Everyone in my huge Irish Catholic family always requested her Chocolate Chocolate Bundt Cake.

Even though it is one of the easiest cakes to make, it tastes rich and dark. A decadent combination of the melted chocolate chips and a savory, almost smoky, chocolate flavor from the crust in every bite.

This super simple cake is perfect for big family get-togethers and holiday weekends. But it also freezes really well if you’re making it for a small group and want to save some.

Serve it topped with powdered sugar and fresh berries. It’s best served when it’s still a bit warm inside and the chips are all melty, but you can also put a slice on a plate and microwave it for about 10 seconds to re-warm it.

Chocolate Chocolate Chip Bundt Cake
Prep time: 10-15 minutes Cook Time: 1 hour
Makes: 20-24 slices

Ingredients:

1 box chocolate cake mix (can use gluten-free cake mixes too!)
1 box instant chocolate pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 cup sour cream
1 bag semi-sweet morsels
Powdered sugar for topping

Instructions:

1. Preheat oven to 350°. Grease a Bundt pan with non-stick cooking spray.

2. Mix all ingredients except for powdered sugar in a large bowl. Pour mixture into prepared Bundt pan and bake for 1 hour.

3. Let cool for 10 minutes, then remove from pan.

4. Let cool completely then dust powdered sugar over top. Enjoy!

Easy Chocolate Chocolate Chip Bundt Cake
Serves 20
Simple dessert - great for family gatherings!
Print
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 box chocolate cake mix (can use gluten-free cake mixes too!)
  2. 1 box instant chocolate pudding
  3. 4 eggs
  4. 1/2 cup water
  5. 1/2 cup vegetable oil
  6. 1 cup sour cream
  7. 1 bag semi-sweet morsels
  8. Powdered sugar for topping
Instructions
  1. 1. Preheat oven to 350°. Grease a Bundt pan with non-stick cooking spray.
  2. 2. Mix all ingredients except for powdered sugar in a large bowl. Pour mixture into prepared Bundt pan and bake for 1 hour.
  3. 3. Let cool for 10 minutes, then remove from pan.
  4. 4. Let cool completely then dust powdered sugar over top. Enjoy!
Her View From Home https://herviewfromhome.com/

Sara Ohlin

Puget Sound based writer, Sara Ohlin is a mom, wannabe photographer, obsessive reader, ridiculous foodie, and the author of the upcoming contemporary romance novels, Handling the Rancher and Salvaging Love. You can find her essays at Anderbo.com, Feminine Collective, Mothers Always Write, Her View from Home, and in anthologies such as Are We Feeling Better Yet? Women Speak about Healthcare in America, and Take Care: Tales, Tips, & Love from Women Caregivers. She can often be found playing in the kitchen or garden with her two kids, or writing about life at http://www.lemonsandroses.com/