Double Chocolate Bundt Cake
Double chocolate bundt cake is an easy dessert that everyone goes crazy for, and it is perfect for the holidays, or ANY time of year.
Ingredients
- 18.25 ounce box of yellow cake mix yellow cake mix substitute
- 3.4 ounce box of instant chocolate pudding mix (make sure it is regular, NOT sugar free)
- 1/2 cup sugar
- 3/4 cup water
- 3/4 cup avocado oil (canola oil works too)
- 4 eggs
- 8 ounces regular sour cream
- 6 ounces semi-sweet chocolate chip morsels
- cooking spray
Instructions
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Preheat oven to 350 degrees farenheit.
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In a medium mixing bowl, combine the cake mix, pudding mix and sugar, using a whisk to break up any lumps.
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In a separate large mixing bowl (I used the one on my stand mixer), combine the water, oil, eggs and sour cream and mix on low for about a minute.
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Slowly incorporate the dry ingredients until they are combined, making sure not to over-mix.
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Fold in the chocolate chips.
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Spray a bundt pan well with cooking spray.
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Add batter, and bake at 350 until cooked through, about 50 minutes.
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Allow cake to cool before removing from bundt pan. I like to place mine directly where I am serving it, such as a cake stand. I use the surface to cover the top of the bundt pan (cake stand will be upside down to start), and then carefully flip it over to where the bundt opening is on bottom, right up next to the plate. Then I carefully lift off the bundt pan.
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Use a fine mesh strainer to sprinkle on powdered sugar for garnish. This helps it to sprinkle more evenly and pretty, plus it strains out any lumps.