Prep 10 mins
Cook 55 mins
This cake is so moist and you don't even use oil or butter. We got the recipe from a lady at church. It is easy to make and is always a hit. Whenever we take it to a pot-luck, we don't get to bring any home. We only bring home an empty cake tray.
- 1 (4 1/2 ounce) package instant chocolate pudding mix
- 1 (18 ounce) package devil's food cake mix
- 1 (12 ounce) package chocolate chips
- 1 3⁄4 cups milk
- 2 eggs
- 1⁄2 cup margarine
- 2 cups confectioners' sugar
- 1 ounce unsweetened chocolate (melted)
- 1 ounce semisweet chocolate (melted)
- 1 teaspoon vanilla
- Combine pudding mix, cake mix, chips, chips, milk and eggs.
- Mix by hand until well-blended--about 2 minutes.
- Pour into a greased and floured bundt pan.
- Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
- Cool 15 minutes in pan, then remove.
- Continue cooling.
- Melt margarine in medium saucepan.
- Remove from heat.
- Stir in sugar and chocolate.
- Add vanilla.
- Stir enough hot water (3-4 Tablespoons) to make desired consistency.
- Drizzle over cake.
This was the chocolate chip pudding cake I was looking for (as Chocolate Chip Bundt Cake). I made the decision to use the Chocolate Glaze and found that I had a number of chocolate chips left over from those I used in the glaze. I used the leftover chips to sprinkle (and press in) around the top of the bundt cake so it looked as though it had a "crown" of chocolate chips. One of the friends who had a piece of this cake just assumed that I had bought it given its appearance.
The day that I made this, my daughter and her BF came in and I thought that we weren't going to have any left. It is simply fantastic. Thanks for the great recipe.
I made this cake 30 years ago when I lived in Maine so the recipe has been around a while. It is a wonderful, moist cake that is also great without the glaze. I used to make it for the 4th of July with homemade ice cream.