Friday, April 29, 2016

Chocolate Pudding Cake


This cake is a chocolate lover's dream. A chocolate cake with the extra added chocolate pudding AND chocolate chips? This fantastic cake has a light and fluffy texture that combines with the chocolate chips to give this cake just the little extra power it needed to make it a truly fantastic chocolate masterpiece. 




For the Cake: 

  • 1 package pink Ducan Hines Swiss Chocolate cake mix 
  • 1 small box instant chocolate pudding
  • 1 C. sour cream
  • 4 large eggs
  • 1/2 c. water
  • 1/2 c. oil
  • 2 Cups Chocolate Chips (optional) 


Heat the oven to 350 degrees. Combine all of the ingredients. Pour the mixture into a greased 10" inch bundt pan. Sprinkle the chocolate chips on top if desired. Bake for about 45 minutes until a toothpick comes out clean. Let cool for 15 minutes and then remove the cake from the pan. It is best to remove the cake from the pan right at 15 minutes, If you wait a shorter or longer amount of a time it can be hard to remove the cake cleanly from the pan.


For the frosting: 

  • 8 oz softened cream cheese
  • 1/2 c. softened butter
  • 1 t. vanilla
  • 3 C. powdered sugar


Combine the frosting ingredients and beat just until combined. Scoop the frosting into a pastry bag and cut the end. Loop over the cake to evenly spread the frosting. 

The chocolate lover in your life will go crazy for this double chocolate piece of amazing! 
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