Ingredients
- 1 (18.25 ounce) package devil's food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- ¾ cup vegetable oil
- ¾ cup water
- 4 eggs
- 1 cup semisweet chocolate chips
- 1 (16 ounce) package prepared chocolate frosting
- 2 tablespoons candy-coated milk chocolate pieces (such as M&M's®), or as desired
What Makes This Recipe So Good
Helpful Chef Tips
- Sift the cocoa powder and flour to avoid lumps in the batter.
- Avoid overbaking; check for doneness a few minutes before the timer goes off.
Directions
Lightly heat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan to make sure the cake doesn’t stick. In a large bowl, mix together the cake mix and pudding mix using an electric mixer. Then add the sour cream, vegetable oil, and water, blending everything until it’s smooth. Crack in the eggs one at a time, beating well after each addition. Once the batter is ready, fold in the chocolate chips. Pour the batter into your prepared pan and pop it in the oven. Bake for about 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. When it’s done, let the cake cool in the pan for about 10 minutes before carefully turning it out onto a plate to cool completely, which usually takes another 20 to 30 minutes. To finish, warm up the frosting in the microwave on medium power, stirring every 30 seconds until it’s soft enough to drizzle. Pour the frosting over the cake and sprinkle candy-coated chocolates on top for a fun, festive touch.
