Intense Chocolate Bundt Cake

This is a super moist, rich chocolate cake.  Easy to throw together because you use a cake mix, but moist and rich because of the ingredients you add to the mix.  Just for good measure, I added mini chocolate chips, toffee bits, and my daughter Lindsay drizzled a rich chocolate glaze over the top.


1 pkg chocolate cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup mini semisweet chocolate chips
1 cup toffee bits
more mini chocolate chips and toffee bits to sprinkle on top

Glaze:
2 Tbl butter, melted
1½ Tbl hot water
1 cup powdered sugar
2 Tbl unsweetened cocoa powder
1/2 tsp vanilla

Preheat oven to 350°.  In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and toffee bits.  Pour batter into a well sprayed bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at least 15 minutes before inverting onto wire rack to cool completely.  Transfer to serving plate.  Stir together glaze ingredients until smooth drizzling consistency, drizzle over cake and sprinkle with mini chocolate chips and toffee bits.

P.S. I didn’t have a pudding mix so this is what I added instead:
3 Tbl unsweetened cocoa
2 Tbl cornstarch
6 Tbl powdered sugar
pinch of salt

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