- 1 chocolate cake mix
- 1 box (8 oz) chocolate pudding mix
- 5 eggs
- 1 stick of butter, melted
- 16 oz sour cream
- 1 bag of chocolate chips
Highly suggested to wait a day after baking this cake before eating, because on day 2 the texture of the cake is like a truffle.
Preheat oven to 350 F.
- Combine cake and pudding mixes and then create a well in the middle of a large bowl.
- Dump the sour cream, melted butter, and eggs in the well.
- Using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) mix all of the ingredients together. Don’t be alarmed on how thick the batter is, that is normal.
- Then pour the entire bag of chocolate chips in and mix again.
- Spray your bundt pan with pan spray and put the batter in it.
- Bake 50-55 minutes. Once it is done let it cool for 10 minutes and flip it out of the pan.
- This cake does not need any frosting, but some fresh whipped cream or ice cream is yummy!
- You can eat it right away, but again, I highly suggest waiting a day. I promise it is well worth the wait!