This Triple Chocolate Bundt cake brought back memories of my mother’s own bundt cake!! When I found the recipe on -> The Pinnin Mama my own mother was out of town so I decided to take a stab at her recipe! Turns out they are similar with the exception of oil instead of butter adn size of pudding package!! I have had my Bundt Cake Pan for a couple years and had only used it once when we made -> Garlic Parmesan Biscuit Pull Apart Bread. I love that this one I easily throw my ingredients into the Kitchen Aid Mixer and let it do all the hard work!!
I have to saw I probably wont make this with the frosting again. I did learn that I am still not a fan of cream cheese frosting and that I really need to invest in some Frosting Tips because I am not skilled at all with a plastic bag and frosting!! Next time i make this I plan to sprinkle the cake with powdered sugar and drizzle the individual slices with chocolate syrup!! This is amazing when served with ice cream too!!
Triple Chocolate Bundt Cake Recipe Pin Above Or Print Below
Triple Chocolate Bundt Cake
- 1 Chocolate Cake Mix Devils Food You could use dark if you want
- 4 Eggs
- 1 cup Sour Cream
- 1 Small Instant Chocolate Pudding Pack
- 1/2 cup Butter melted
- 1/2 cup warm water
- 1 Bag Semi Sweet Chocolate Chips
- 8 ounce Cream Cheese
- 1/2 cup Butter
- 1 tsp Vanilla
- Powdered Sugar to right consistency. About 3 cups or less.
I used my kitchen aid mixer to mix the cake
Preheat Oven to 350 degrees
Combine all cake ingredients in mixer and mix well.
Slowly add in chocolate chips
Grease bundt pan with crisco and coat with flour to prevent the cake from sticking
Bake for about 45-60 minutes (Mine was closer to 60 minutes)
Mix together cream cheese and butter then stir in the vinalla. Slowly pour in powdered sugar till you get the consistency you want. (Mine was 3 1/2 cups of powdered sugar)