Double Chocolate Pudding Cake
Chocolate Cake Mix combined with chocolate pudding, sour cream, and chocolate chips baked in a bundt pan and topped with a delicious irresistible chocolate glaze!
Servings: 8
Ingredients
Cake Ingredients
- 1 box Devil's Food Cake Mix I recommend Betty Crocker
- 1 3.9 ounce package instant chocolate pudding mix
- 4 eggs
- 1 teaspoon vanilla
- 1 cup sour cream or plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup water
- 14 ounce package Ghiradelli milk chocolate chips
Glaze Ingredients
- 14 ounce can sweetened condensed milk
- 1 cup milk chocolate chips
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
Cake Directions
- Pre-heat your oven to 350℉.
- Spray a bundt cake pan with non-stick cooking spray.
- With your mixer, combine Devil's Food Cake Mix with pudding.
- Add in eggs and vanilla and beat for a few minutes.
- Mix in sour cream, vegetable oil, and water and beat on high for 3 minutes.
- Stir in milk chocolate chips.
- Pour mixture into greased bundt cake pan.
- Bake for 50-60 minutes or until the cake is cooked through.
- Allow the cake to cool for a few minutes, then flip the cake onto a plate.
Glaze Directions
- In a small sauce pan, combine sweetened condensed milk, milk chocolate chips, and vanilla. Simmer on low until the chocolate is melted and the glaze is smooth.
- Pour glaze over the cake.
- Melt white chocolate chips according to package directions. Pour the melted mixture into a ziplock bag. Cut the tip and drizzle white chocolate all over the cake.
- Enjoy!