Chocolate Pudding Fudge Cake

Chocolate Pudding Fudge Cake

318 Reviews 23 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Recipe by  BNB

“This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  4. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

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Reviews (318)

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This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted 1/2 cup Kahlua for the water, and used a BC Chocolate Fudge cake mix instead of Devil's Food. As most reviewers discovered, it takes about an hour to bake and as a matter of fact, I think mine took longer. I made a Chocolate Kahlua Glaze instead of the one in the recipe.



Absolutely wonderful. I have made this cake 3 times already, and every CRUMB is eaten. I don't even bother with the frosting. I've found it makes it too rich for me. A little powdered sugar sprinkled on the top is perfect! Very,very moist and delicious.



This is one FANTASTIC recipe! I made this yesterday for a friend's dinner party and it was a huge hit. I took the advice of previous reviewers and cooked it for one hour. After one look at that horrendous nutritional table (not for the faint hearted) I used low fat milk and sour cream in an attempt to reduce the fat content. I filled the centre of the bundt with whole strawberries, then drizzled the glaze over both the cake and the strawberries. I served it with vanilla ice-cream, and it was heaven! I chilled it in the fridge for a few hours, which resulted in a sort of dense, but fudgey cake. Onto the treadmill for me today!

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Amount Per Serving (12 total)

  • Calories
  • 629 cal
  • 31%
  • Fat
  • 40.8 g
  • 63%
  • Carbs
  • 67.8 g
  • 22%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 573 mg
  • 23%

Based on a 2,000 calorie diet



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Lisa's Chocolate Chocolate Chip Cake


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Buttermilk Chocolate Cake with Fudge Icing