Darn Good Chocolate Cake

This darn good chocolate cake is a moist chocolate chocolate chip bundt cake that begins with a cake mix.

Boxed cake mixes can be a great way to get a jump on dessert. They’re also a convenient way to make dessert when foods like flour and sugar are in short supply.

This darn good chocolate cake is just that. My mom gave my this recipe years ago, and my kids absolutely love it.

This cake is a super moist chocolate chocolate chip cake that’s also very easy to make. It only takes about 5-10 minutes to mix the batter up, and then it’s ready to go!

I serve it as-is or with a light sprinkle of powdered sugar. Since it’s so tasty, there’s no need for frosting with this cake.

Tips

• Cake mix: You’re going to use just the powdered cake mix portion. If you don’t want to use devil’s food cake mix, you can use a similar cake mix like dark chocolate.
• Chocolate pudding: This is just the powdered part. You don’t need to pre-make the pudding.
• Sour cream: You can use full-fat or reduced-fat, if you prefer. However, I don’t recommend using fat-free sour cream in this recipe.
• Vegetable oil: Feel free to use a similar oil, like canola instead.
• Chocolate chips: You can use milk chocolate chips or dark or bittersweet chocolate chips, if you prefer.
• Serving: I serve this cake as-is. You can also serve it with a light dusting of powdered sugar.
• Storing: I store the cake, covered, at room temperature for up to 4 days. This cake keeps well because it is so moist.

Other cakes that begin with a cake mix!

• Cinnamon Roll Poke Cake Recipe
• White Raspberry Poke Cake
• Irish Cream Bundt Cake

If you’ve tried this darn good chocolate cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 9 votes

Darn Good Chocolate Cake

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings

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Rich, moist chocolate cake that begins with a cake mix and pudding.

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Equipment

• Bundt Pan

Ingredients

  

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• ▢ 15.25 ounce package plain devil's food cake mix
• ▢ 3 ounce package instant chocolate pudding mix
• ▢ 4 large eggs
• ▢ 1 cup sour cream
• ▢ 1/2 cup warm water
• ▢ 1/2 cup vegetable oil
• ▢ 1 ½ cups semisweet chocolate chips

Instructions

• Preheat oven to 350F. Generously grease and flour a 12-cup bundt pan. I like to use a nonstick baking spray with flour in it.
• Add cake mix, pudding mix, eggs, sour cream, warm water, and vegetable oil to a large mixing bowl.
• Mix on low speed for about 1 minute.
• Increase the speed to medium, and continue to mix for 2-3 minutes, scraping down the bowl as-needed.
• Fold in chocolate chips.
• Pour the batter into the prepared bundt pan, smoothing the batter out as needed.
• Bake until the cake springs back when lightly pressed, about 45-55 minutes. A wooden toothpick inserted in the center may come out with melted chocolate but shouldn't have any batter on it.
• Cool in the pan for 20 minutes.
• Run a thin knife around the pan and invert onto a cooling rack to finish cooling.

Notes

• Cake mix: You're going to use just the powdered cake mix portion. If you don't want to use devil's food cake mix, you can use a similar cake mix like dark chocolate. 
• Chocolate pudding: This is just the powdered part. You don't need to pre-make the pudding. 
• Sour cream: You can use full-fat or reduced-fat, if you prefer. However, I don't recommend using fat-free sour cream in this recipe. 
• Vegetable oil: Feel free to use a similar oil, like canola instead.
• Chocolate chips: You can use milk chocolate chips or dark or bittersweet chocolate chips, if you prefer. 
• Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 34g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 328mg | Potassium: 233mg | Fiber: 2g | Sugar: 21g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg

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