My friends and family love this cake, too. I’ve shared the recipe countless times! I even get requests to make this for birthday parties, and I often bring this to potlucks, as well. I love making fond memories with friends and food, don’t you? Nothing brings people together like great food, especially chocolate cake! I hope you enjoy sharing this chocolate bundt cake with your loved ones as I know that I certainly did.
Ingredients
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package Hershey’s instant chocolate pudding mix
1 cup Daisy Sour Cream
1 cup Wesson vegetable oil
4 Eggland’s Best eggs
1/2 cup warm water
2 cups Hershey’s semisweet chocolate chips
Instructions
Preheat oven to 350 degrees F. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
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Quick Tip: Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.