Tuesday, November 15, 2011


I had never heard of "Nothing Bundt Cakes" prior to seeing this recipe on Favorite Family Recipes, but now that I've made this copycat recipe, I can't wait to make the 1 1/2 hour drive to pay them a visit and experience their other flavors such as Pecan Praline, Lemon, and White White Chocolate! But in the meantime, I'll happily keep making this.
This cake turned out just as promised. It is a "must try"!
I love the density of this cake. And the cream cheese frosting puts it over the top! Don't skip adding the mini chocolate chips to the cake, they really DO get noticed.
This will for sure be my go-to chocolate bundt cake recipe from now on!


1 box Devil's Food Cake Mix
1 small box chocolate fudge instant pudding
1 C. sour cream (full fat)
4 eggs
1/2 C. water
1/2 C. canola oil
1 1/2 C. mini semi-sweet chocolate chips
Mix all ingredients together until well incorporated. Add chocolate chips and stir to distribute. Pour into a bundt cake pan that has been sprayed with cooking spray. Bake in preheated oven at 350 degrees for 45-55 minutes, or until toothpick inserted comes out with just a few moist crumbs attached. Let cool for 20 minutes. Remove from pan. (It was recommended at this point to cover the cake well with plastic wrap and place in fridge overnight before frosting. I did this and it was wonderful, so I can't say how it would have been otherwise)

Cream Cheese Frosting

2 pkgs. 8 oz. each cream cheese, softened
1/2 C. butter, softened
3-5 C. powdered sugar (depending on desired consistency)
2 tsp. vanilla extract

In a medium bowl, beat together cream cheese and butter until smooth. Add vanilla and mix well. Slowly add powdered sugar, 1 cup at a time, until desired consistency has been reached. You want it to stay pretty thick.

Pipe the frosting onto cooled cake. Slice and serve. Cover well and refrigerate any leftovers.

1 comment:

WillJogForFood said...

I love chocolate chip bundt cakes! So rich and delish!