Double Chocolate Brownie Cake

  • Recipe By
  • Published Jul 12th
  • Ready In1h 10m
  • Servings12
  • Calories501
Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!

Double Chocolate Brownie Cake Ingredients

The following are the ingredients needed to make delicious Double Chocolate Brownie Cake for 12 servings:

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 cups semisweet chocolate chips

Double Chocolate Brownie Cake Cooking Instructions

  • Prep10m
  • Cook1h
  • Ready In1h 10m

To cook Double Chocolate Brownie Cake, you need about 10 minutes of preparation time. The time needed to cook this Double Chocolate Brownie Cake is about 1 hour , and you can serve your Double Chocolate Brownie Cake within 1 hour 10 minutes . The following are the steps to cook Double Chocolate Brownie Cake easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
  2. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 501 calories; 29.3 grams of fat; 56.8 grams of carbohydrates; 7.5 grams of protein; 79 milligrams of cholesterol; 483 milligrams of sodium.

  1. Sep 2nd 2010

    This is fabulous! Wanted to share my tip for chocolate cakes. Instead of "grease and flour" use "grease and cocoa powder". It works the same, tastes great and you don't run the risk of havi ...

  2. May 27th 2009

    When making this cake, the batter was very thick and had an almost gummy consistency. It was so thick the beaters on my hand held mixer could barely move and the mixer ended up over-heating ...

  3. Dec 30th 2007

    This is a wonderfully rich and moist cake with so many possibilities for "tinkering." Can substitute all or part of the water for coffee, chocolate milk, or any number of liqueurs -- Frangel ...

  4. Jan 20th 2007

    This light, rich cake can be completely decadent with a chocolate frosting, or just delicious with a powdered sugar glaze. I have made in a 9x13 and just baked for 35-40 minutes, and it co ...

  5. Jan 9th 2007

    I baked this cake for my office, brought the cake in the morning and it was gone before lunch time. I made a slight change, instead of water I used milk and substitute sourcream with plain y ...

  6. Sep 23rd 2005

    This was ok. It was easy to make, but did not come out as good as I expected. The inside of the cake was good, but the outside was very hard and crunchy.Do not wait for the inserted kn ...

  7. Aug 24th 2005

    I changed this recipe to include 1/3 cup of Kahlua instead of the water, which makes it just a little bit more decadent.

  8. Apr 19th 2003

    I used less chocolate chips the second time and it came out much less gooey and we ended up liking it a whole lot more. The first time it just seemed way, way too gooey.

  9. Jul 19th 2001

    Look no further for an amazing, easy cake recipe! This was by far the most delicious, rich cake I have ever made.I've made it twice and received rave reviews both times. For an easy chocol ...