I’m not sure where I got this recipe from originally, most likely off a box of cake mix. It’s pretty foolproof as long as you prep your bundt pan properly. The addition of the pudding and sour cream help make this a very moist cake.



  • 1 pkg. dark chocolate or devil’s food cake mix (I use Duncan Hines)
  • ¾ cup water
  • ½ cup salad oil
  • 4 whole eggs
  • 1 (3.9-oz.) pkg. instant chocolate pudding
  • 1 (8-oz.) container sour cream
  • 1 (6-oz.) pkg. semi-sweet chocolate chip mini morsels


  • ½ stick unsalted butter, softened
  • 4 oz. cream cheese, softened (one-half of a large block)
  • ½ of a 1 lb.-box confectioner’s sugar
  • ¼ tsp. vanilla
  • ¼ cup chopped pecans


  1. Preheat oven to 350° (325° if using a dark or coated bundt pan). In a mixing bowl, add the cake mix, water, oil, eggs, chocolate pudding mix, and sour cream. Beat at low speed then medium speed with a hand mixer until everything is combined and creamy, scraping down the sides of the bowl occasionally with a spatula. When done mixing, fold the chocolate chips into the cake batter.
  2. Grease and flour the inside of a large bundt pan (or you can use Baker’s Joy baking spray). Fill the bundt pan evenly with the batter. Bake for 50-55 minutes or until a toothpick comes out clean when inserted into the cake in several places. Remove and cool on a wire rack for 10-15 minutes, then carefully invert cake onto the rack and let cool completely. You can serve this dusted with powdered sugar, a side of whipped cream, or frosting. Makes 8 servings.
  3. To make the cream cheese frosting, cream together the softened butter and cream cheese using a hand mixer until combined. Add the confectioner’s sugar and vanilla, and continue mixing until a creamy frosting consistency. Frost the top of the cake, then sprinkle with pecans, or generously fill the center of the cake with frosting sprinkled with pecans so each slice gets a small serving of frosting. Extra frosting and pecans can be served on the side. (Recipe can be easily doubled, but the cake is rich enough with just a smidgen of frosting.)

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...