Fool Proof Chocolate Bundt Cake with Fudge Frosting is a semi-homemade cake that has been a Foster family favorite for years. I’m pretty sure I got this recipe from my sister in law, Sheri, way back in the early 80’s. If you’ve got a bundt pan and a few minutes, this cake can be your dessert in about 90 minutes! Most of the 90 minutes is spent baking and cooling, which is often referred to “inactive” time in recipes.
Top 5 reasons I love this cake, and why you will love Fool Proof Chocolate Bundt Cake too!
1. Super easy.
2. No fail recipe.
3. I usually have all of the ingredients on hand.
4. It travels well, sliced or unsliced.
5. Who doesn’t love a BUNDT?! Name that movie.
Have cake, will travel
Foolproof Chocolate Bundt Cake with Fudge Frosting
Quick and easy cake for any type of gathering made with cake mix and pudding and baked in a bundt pan. The most moist and rich cake you will make in a matter of minutes!
- 1 cake mix – chocolate any name brand will work I most often use Duncan Hines or Betty Crocker
- 1 small box instant pudding chocolate or vanilla, dry (do not mix as directed on box)
- 1/2 cup sugar
- 3/4 cup vegetable or canola oil
- 3/4 cup water
- 4 eggs
- 1 cup sour cream
- 1 cup or about 1/2 package chocolate chips, semi sweet
- 1 cup or about 1/2 package semi sweet chocolate chips
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/2 to 1 cup powdered sugar
- dash salt
- milk to thin
Preheat oven to 350 degrees.
*Generously grease a bundt pan.
Combine cake mix, dry pudding mix and sugar together in bowl.
Add rest of ingredients, mix until all ingredients are combined well (with mixer), about one minute.
Pour into prepared pan, and bake on middle rack of oven for about 50-60 mintues or until toothpick inserted in center of cake comes out clean.
Remove from oven and place on wire rack.
Let cake sit for about 5 minutes, loosen edges with a table knife, and invert onto a platter.
Cool completely, then frost.
Melt chocolate chips in double boiler or microwave safe dish.
Add the butter and beat until smooth.
Add powdered sugar 1/2 cup to begin, then add vanilla and dash of salt. A
dd remaining powdered sugar, continue to mix until desired spreading consistency.
Add milk to thin.
Top cake with frosting.
Heat about 3 tablespoons of heavy cream in a bowl in the microwave for a minute or on the stovetop in a sauce pan just until hot. Remove from heat source and stir in 1 cup of chocolate chips (I prefer semi sweet) with fork or whisk until the chocolate is melted and smooth, then spread on top of the cooled cake.
- The cake in the photo on this post is topped with this frosting.
- When baking a cake in a Bundt pan, it took me a LONG time to figure this out: Generously grease the pan- key word generously. I use PAM, a cooking spray. Any type of cooking spray, or brushing the pan with oil will work as well. I don’t use solid shortening bc it may leave a white film on the baked goods after they cool. Spray the pan right before you fill with batter.
- This recipe works with any combo of: choc cake/choc pudding, choc cake/vanilla pudding, yellow cake/choc pudding.
- Works with low fat sour cream, but better texture with regular sour cream.
- You can make this in two 9 inch loaf pans. Start checking for doneness at the 45 min mark. Line the bottom of the pan with parchment or wax paper, grease paper.
- Great with or without the frosting. Stores well for about 5 days if covered.