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Death By Chocolate Bundt Cake

recipe at a glance
Rating: 5/5 5 stars
8 reviews

ready in: 1-2 hrs
serves/makes:   10

recipe id: 25972

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4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package chocolate cake mix
1 package instant chocolate pudding mix
12 ounces semisweet chocolate chips
confectioners' sugar


Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 degrees F for 1 hour. When cool, sift powdered sugar on top of cake.

Variation: Replace 1/4 cup water with Grand Marnier. Replace 1/4 cup water with Kahlua.

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594 calories, 36 grams fat, 69 grams carbohydrates, 8 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I also make a white version of this cake. just substitute white cake mix, vanilla pudding and white chocolate ( or butterscotch ) chips.

Guest at CDKitchen.com

REVIEW: recipe rating
Makes a good rich cake. I think it serves more than 10 though because it's rich.

Guest at CDKitchen.com

REVIEW: recipe rating
This was a great recipe. My whole family enjoyed it. I used the large box of pudding and it turned out great. I didn't see the small box comment until after I had already made the cake.

Guest at CDKitchen.com
Apr 25, 2013

Guest Foodie
Do I need to oil or grease the pan before I put the batter in the bundt pan?

Guest at CDKitchen.com
May 26, 2012

Just need to know what size instant pudding to use?
CDKitchen Note: When a recipe doesn't specify a size of an ingredient you should usually assume that the "most common" size is the one to use. In this case, it's the smaller package as the larger package is less common and comes in less flavors.

Guest at CDKitchen.com

REVIEW: recipe rating
This is absolutely the BEST cake I have ever eaten. We love chocolate but I am not usually fond of cake. However, this is dark, dense, moist, and full of chocolate goodness. I took it an extra step and used a Duncan Hines dark chocolate cake mix. Otherwise, I followed the recipe exactly. I also glazed it with a chocolate glaze instead of powdered sugar so that it looked like the photo. It tastes even better the next day but we barely had any left by then! Awesome. I am about to make another right now.

Guest at CDKitchen.com
Nov 1, 2011

This cake looks wonderful. I have a question before I make it. Kahlua and Grand Marnier are suggested as possible substitutes for water. Does the suggestion mean to use BOTH in the same cake or ONE OR THE OTHER in the cake?

CDKitchen Note: I believe you would only use one or the other.

Guest at CDKitchen.com
Nov 28, 2010

Guest Foodie
This is a five star cake recipe. Made it many times but instead of the powdered sugar I use cool whip to frost it and then dust unsweetened cocoa over the finished product...Fantastic and award winning presentation....Try it...

Guest at CDKitchen.com

REVIEW: recipe rating
This cake is absolutely delicious! Always a hit with friends and family!

Guest at CDKitchen.com

REVIEW: recipe rating
This cake was very delicious with its rich chocolate and its sweet taste. My nine year old daughter enjoyed making it by herself.