Chocolate Bundt Cake

I was just chatting with a friend and she asked for an easy dessert recipe.  This chocolate cake recipe is perfect for entertaining.  It is easy to prepare, goes well with vanilla ice cream and freezes very well!  In fact I’ve been know to serve frozen slices in the heat of the summer.  Just seal it up in plastic wrap and aluminum foil so it doesn’t dry out.


Bunny’s Chocolate Sour Cream Cake

Dry Ingredients

1 box Devils Food Cake Mix

1 Cup All Purpose Flour

1 Cup Granulated Sugar

¾ teaspoons salt

½ cup cocoa powder

Wet Ingredients

1 1/3 cups water

1/2 cup canola oil

1 ½ teaspoons real vanilla

1 cup sour cream

3 large eggs


12 Ounce Bag of Chocolate Chips


  1. Preheat oven to 325 f
  2. Grease and flour a Nordic Ware Anniversary Bundt® Pan or similar. See Williams-Sonoma to purchase a Goldtone version!  (Or spray pan with Bakeeze also available at Williams-Sonoma)
  3. Place all dry ingredients in a large bowl and whisk together until well blended
  4. In a separate bowl, beat together the wet ingredients
  5. Combine and beat wit electric beater for 2 minutes
  6. Fold in chocolate chips
  7. Pour into prepared Bundt pan
  8. Bake on center rack in oven for approximately 45 minutes or until a cake tester comes out clean. This recipe is better if it is slightly under baked as opposed to over baked.