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Decadent Chocolate Bundt Cake | realmomkitchen.com

Decadent Chocolate Bundt Cake


  • Author: Laura

Ingredients

Scale
  • 1 package (18 ¼ ounces) devil’s food cake mix
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 1/2 cups semisweet chocolate chips
  • Powdered Sugar

Instructions

  1. In a mixing bowl, combine cake and pudding mixes, sour cream, oil, water, and eggs.
  2. Beat on low speed until moistened.  Beat on medium for 2 minutes.  Stir in chocolate chips.
  3. Pour into a greased and floured (I always use Pam Baking spray – it’s gotta be the baking kind) 10 inch fluted tube pan.
  4. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes; remove from pan to wire rack to cool completely or eat it warm.  Dust with powdered sugar if desired.  12 to 15 servings.
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