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Frosted Chocolate Sour Cream Bundt Cake| realmomkitchen.com

Frosted Chocolate Sour Cream Bundt Cake


Ingredients

Scale
  • Cake:
  • 1 (15.25 oz) box chocolate cake mix
  • 1 (3.9 oz) box instant chocolate pudding
  • 1 (16 oz) container sour cream
  • 3 eggs
  • 1/3 cup canola oil
  • 1/2 cup water
  • 2 cups semi-sweet chocolate chips
  • Frosting:
  • 1/4 cup butter, softened
  • 1/4 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 10- inch bundt pan with butter or shortening and lightly dust with flour or spray with a baking spray. I prefer the baking spray, it includes flour in the spray. Set pan aside.
  3. In the bowl, whisk the cake mix and pudding mix together. Add in the sour cream, eggs, oil, and water. Mix together with a mixer for 2 minutes.Fold in the chocolate chips and pour the batter into the prepared pan.
  4. Bake at 350 degrees for 55-60 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then invert the pan onto a plate. Cool completely before frosting.
  5. For the frosting – In a bowl beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy. Spread over the top half of the cooled cake. Serves 12.
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