Do I have to use a Bundt pan to bake this cake?

No, a bundt pan is not necessary for this death by chocolate cake. You have a couple of options: A tube pan works and would require the same amount of baking. A 13 by 9 pan is great. Bake for 30 to 40 minutes. Mini bundt pans work and need around 20 minutes for cooking time. You can also use 2 nine inch pans and bake for 30 to 40 minutes. You can even make cupcakes! (I would recommend the chocolate buttercream frosting used on these chocolate cherry cupcakes .) For bake time, follow the instructions on the box for cupcakes. I recommend watching your cake closely, beginning about 2 minutes before the earliest cook time. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs or clean.

What is a good substitute for sour cream?

If you don't have any sour cream in your fridge, you can use plain full-fat yogurt.

Can I use a different type of cake mix?

A devil's food cake mix also works in this recipe.

Can this death by chocolate bundt cake be made ahead of time?

Yes, this cake stores very well. Wrap the baked cake in plastic wrap and store it either in the fridge for up to 3 days or in the freezer (double-wrapped) for several months. Thaw in the fridge overnight before adding the frosting or other toppings.

Death by Chocolate Bundt Cake

Description

This Death by Chocolate Bundt Cake is so rich, chocolatey, and moist! It’s made with a Chocolate cake mix, so it is super simple to make and will have you and your loved ones coming back for seconds.

Ingredients

Units Scale

Cake

1 15.25 oz box of chocolate fudge cake mix
1 3.9 oz package of chocolate instant pudding mix (the one with 4 servings)
4 large eggs
1 cup sour cream
1/2 cup water
1/3 cup oil
1.5 cups semi-sweet chocolate chips

Frosting:

6 tablespoons butter
3 tablespoons unsweetened cocoa powder
3 tablespoons milk
3 cups confectioners sugar

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Instructions

Preheat oven to 350. Grease a 12-cup bundt pan with oil, then dust with flour. Shake out the excess flour. Set the pan aside.
Add the cake mix, pudding mix, eggs, sour cream, warm water, and oil to a large mixing bowl. Mix together with an electric mixer on low speed for 2 to 3 minutes., scraping the sides as needed. The batter will be thick. Fold in the chocolate chips.
Pour the batter into the prepared pan, smoothing it out with a rubber spatula.
Bake the cake for 45 to 50 minutes. When done, the cake will start to pull away from the sides of the pan.
Place the cake on a wire rack to cool for about 20 minutes. Run a knife around the edge of the cake and invert it onto a serving platter. Allow the cake to cool fully before adding the frosting.
While the cake is cooling, place the butter in a medium saucepan and Milt over low heat for 2 to 3 minutes.
Stir in the cocoa powder and milk. Let the mixture come to a boil, stirring continuously, and then remove the pan from the heat. Stir in the confectioner’s sugar until the frosting is smooth.
Let the frosting cool down for a few minutes. You can then pour the frosting over the top of the cake. If you find your frosting has thickened too much, you can reheat it on the stove for a minute or two.

Nutrition

Serving Size: 1/16 of cake
Calories: 450
Fat: 20
Carbohydrates: 66
Protein: 4

Keywords: chocolate bunt cake, death by chocolate bunt cake, cake mix chocolate bundt cake