Chocolate Pudding Cake
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.
Ingredients
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
For the frosting:
- 8 oz softened cream cheese
- 1/2 c. softened butter
- 1 t. vanilla
- 3 C. powdered sugar
Instructions
For the Cake:
- 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:
- 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.