So let me talk about this cake for a minute! I baked this up for the blog and dropped a few slices off with family and friends. My brother, Danny and sister in law, Sarah, were two of the lucky recipients. After I dropped off their slices, I remembered that Sarah always, always, ALWAYS asks me for vanilla cakes and cupcakes. Chocolate just really isn’t her thing (I can’t believe anyone would say that out loud!) She basically NEVER eats chocolate cake, or at least I can’t think of a time that she has. So I just kind of shrugged it off and thought, well looks like Danny will just have to eat both pieces. (I’m sure he would be heart broken about it! Right?!? HAHA!!) Well let me tell you, this cake is SOOOO good that it can even convert the chocolate haters!!! Sarah said it was THE BEST cake that she has ever had in her life and wanted, scratch that, NEEDED the recipe. And when she found out that it was actually a box cake mix just dolled up a bit, she really was in shock! This cake is super duper moist, extremely chocolatey, and SO easy to make!!
Here’s all that you’ll need: chocolate cake mix, chocolate pudding, sour cream, oil, eggs, water, chocolate chips, cocoa powder, vanilla extract, powdered sugar, milk, and butter. P.S. I found the Godiva chocolate pudding at Walmart! Score!!
In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. The addition of sour cream makes this cake super moist. And believe it or not, it was just as delicious on day 5 as it was on day 1!
Stir in the chocolate chips by hand. I used the whole bag. It’s worth it!
Pour the batter into a greased bundt pan. And by greased I mean I sprayed the heck of that thing with cooking spray. And just when I thought I was done, I sprayed a little bit more. The secret to this cake, I mean besides the cake mix….and sour cream….ok this cake is full of secrets!!! But the real key is make sure it will slide easily out of the cake pan once it’s done baking. So cooking spray is your # one BFF 4-eva in this recipe!
Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean. I would check it after 40 minutes, but I typically like to lean towards the longer bake time on this one. Ok so this cake seems to rise ALOT!! Maybe my oven is small, or maybe but bundt pan is too tall, but I always end up removing the top rack from my oven when I bake this one so it has enough clearance. Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan.
Now for that glaze!!! In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter.
Whisk until it’s nice and smooth. You can add more milk if you prefer a thinner glaze.
Place the glaze in a ziplock bag, seal, and then cut a hole in one of the corners for a DIY cake decorating bag! Drizzle the glaze over the cake using a back and forth motion. No cake decorating experience needed. I just made a bunch of little squiggles. Just enough so everyone gets some of that amazing glaze on their piece!
Sprinkle with sifted powdered sugar just before serving! The frosting will absorb the powdered sugar overnight, so I like to wait until the day of serving for this part. I love how it makes it look snow covered! Isn’t that beautiful??? Bundt cakes make me feel so fancy!
Cut into slices and enjoy a piece and all of it’s chocolatey glory!!! I’d like to dedicate this one to all the chocolate lovers out there…..and all the chocolate haters too!!! Crossing my fingers you convert!
Chocolate Overload Cake
- 1 box Chocolate Cake Mix
- 1 package Chocolate Instant Pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup water
- ¾ cup oil
- 1 bag chocolate chips
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- ¼ teaspoon vanilla
- 2 tablespoons milk
- 2 tablespoons melted butter
- Step 1 In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. Mix well. Stir in the chocolate chips by hand.
- Step 2 Pour the batter into a greased bundt pan. Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean.
- Step 3 Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan.
- Step 4 To make the glaze: In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter. Whisk until smooth.
- Step 5 Place the glaze in a ziplock bag and then seal. Cut off one of the corners and pipe glaze over cake in a back and forth motion.
- Step 6 Sprinkle with sifted powdered sugar before serving. Slice and enjoy!
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