Chocolate Bundt® Cake

This is my favorite chocolate cake ever. Given to me by a friend as a ‘get well’ cake, I’ve managed to coerce him into giving me the recipe. So good it needs no frosting!

Original recipe makes 1 10-inch cake

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container sour cream
1 (5.9 ounce) package instant chocolate pudding mix
1/3 cup vegetable oil
1/2 cup brewed coffee
3 eggs
1 (6 ounce) package chocolate chunks

  • PREP

    15 mins

  • COOK

    1 hr 5 mins

  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10-inch fluted tube pan (such as Bundt®).
  2. Mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. Pour batter into the prepared pan.
  3. Bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. Cool in pan on a wire rack. Slice cake and microwave each piece for 10 seconds to serve.

Nutrition

Calories: 274 kcal
Carbohydrates: 32.5 g
Cholesterol: 42 mg
Fat: 15.9 g
Fiber: 1.4 g
Protein: 3.7 g
Sodium: 355 mg

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