Chocolate Pudding Cake

This chocolate pudding cake is moist, delicious, fudgy yet fluffy, and so delicious that it will have you wanting seconds. It has a fabulous texture and it's easy to make.

Author: Sunday Table

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 12 servings

Calories: N/A per serving

Ingredients

cooking spray, such as Baker’s Joy
¾ cup - 3/4 cups semi sweet chocolate chips
1 box - 1 box Devil’s Food Cake (13.25 oz)
1 box - 1 box Chocolate Instant Pudding (3.9 oz)
1 cup - 1 cup sour cream
4 - 4 large eggs
½ cup - 1/2 cup butter, melted
½ cup - 1/2 cup water
6 Tablespoons - 6 Tablespoons butter, softened
3–3 ¼ cup - 3 to 3 1/4 cups, confectioner’s sugar
5 Tablespoons - 5 Tablespoons milk
1 teaspoon - 1 teaspoon vanilla extract
¼ cup - 1/4 cup + 1 tablespoon unsweetened cocoa powder

Instructions

Preheat the oven to 350 degrees F (180 degrees C). Grease a Bundt cake pan (I like Baker’s Joy spray).
Chop the chocolate chips; set aside.
Add cake mix, instant pudding mix, sour cream, eggs, melted butter, and water to a large bowl. Beat with an electric mixer until creamy and fluffy, about 3 minutes. Fold in chopped chocolate chips.
Pour batter into the prepared Bundt pan. Smooth and spread evenly.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, 40 to 44 minutes. Remove from the oven, let cool for a full 10 minutes, and then invert onto a cake plate. Let cool completely, about 50 minutes.
Meanwhile, for frosting, combine softened butter, confectioner’s sugar, milk, vanilla, and cocoa in a medium mixing bowl. Beat until nice and creamy, about 2 minutes.
Frost cooled cake. Cut a slice and enjoy!