Chocolate Pudding Cake IV recipe

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Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
¾ cup vegetable oil
1 cup semisweet chocolate chips

Nutrition Info

384.1 calories
carbohydrate: 37.5 g
cholesterol: 59.2 mg
fat: 25.8 g
fiber: 1.6 g
protein: 5 g
saturatedFat: 8.7 g
servingSize: -
sodium: 398.4 mg
sugar: 22.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.

  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

  4. Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Recipe Yield

1 - 10 inch Bundt pan

Recipe Note

A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.

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