Total Time
Prep 5 mins
Cook 40 mins

Recipe adapted from Kevin & Amanda's Best Chocolate Cake Ever. This one uses rum extract instead of vanilla and you top it with caramel or dulce de leche.

Ingredients Nutrition

  • 1 (18 ounce) box devil's food cake mix
  • 1 (3 1/2 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 12 cup milk
  • 1 teaspoon rum extract
  • 2 cups miniature semisweet chocolate chips
  • caramel topping or dulce de leche


  1. Preheat oven to 350. Mix everything together except chocolate chips.
  2. Then add the chocolate chips inches [Batter will be thick].
  3. Pour into bundt cake pan. Bake according to devil's food cake directions for your size pan(s).
  4. Then check in 5 minute increments with a toothpick until done. I believe mine took around 40 minutes.
  5. Cool and then drizzle with caramel or dulce de leche.