Triple Chocolate Bundt Cake


Triple Chocolate Bundt Cake


For the cake:

1 (15.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup warm water
1 (12-oz) bag semisweet chocolate chips

For the glaze:

1 cup (6 oz) semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

1/2 cup (3 oz) chocolate chips for topping (optional)


For the cake:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake mix, pudding mix, sour cream, eggs, oil, 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.

(Note: Let cake cool completely before pouring glaze on top.)

For the glaze:

In a small pot over low heat, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then remove from heat and add vanilla.

Immediately pour warm glaze over top of cake, letting it drizzle down the sides.

Top with additional chocolate chips (do this pretty quickly while the frosting is still liquid but lukewarm so it doesn’t melt the chips).


I think this one speaks for itself. Yep.


2 thoughts on “Triple Chocolate Bundt Cake

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