If you love a super fudgy, moist chocolate cake, this is a recipe for you! It takes an ordinary GF yellow cake mix and turns it into something spectacular. No frosting needed, just a dusting of powdered sugar and a glass of milk. A few key ingredients take it to the next level like instant chocolate pudding, sour cream, and chocolate chips. Give it a try!
Chocolate Bundt Cake
2/3 cup oil
2/3 cup sugar
1/3 cup water
1 cup sour cream
1 gluten free yellow cake mix (for a 9x13)
1 large (5.9 oz.) box instant chocolate pudding
1 cup chocolate chips
Powdered sugar for dusting
In a mixing bowl, add the eggs, oil, sugar, water, and sour cream. Beat well with whisk attachment. Add the cake mix, pudding mix, and chocolate chips. Mix until well combined. Pour the batter into a greased bundt pan. Bake at 350°F for 50-55 minutes or until toothpick inserted comes out clean. Allow to cool for 10 minutes, then use a spatula to run around the edges and loosen. Tip onto a serving plate and sprinkle with powdered sugar. Serve warm or at room temperature. Especially good with ice cream.
Gather your ingredients. You will need a gluten free yellow cake mix, 4 eggs, vegetable oil, sour cream, sugar, instant chocolate pudding, and chocolate chips.
In a mixing bowl with a whisk attachment, beat together 4 eggs, 2/3 cup oil, 2/3 cup sugar, 1/3 cup water, and 1 cup sour cream. Add the cake mix, chocolate pudding mix, and 1 cup chocolate chips. Mix until well combined.
Pour into a greased bundt pan (mine is silicone so I don't grease it). Bake at 350°F for 50-55 minutes or until toothpick inserted comes out clean.
Allow the cake to cool for about 10 minutes, then run a spatula around the edges and middle and invert onto a serving plate.
Dust with powdered sugar. That's it! It's simple, but oh so good.
We enjoy warm slices with a glass of cold milk. It's also really amazing with a scoop of ice cream!
Recipe Source: Recipe from a friend at my church, Kara Ludlow