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–+ servings

Nothing Bundt Cake

Devashish
A moist chocolate bundt cake with cream cheese frosting that's easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 434 kcal

Equipment

  • Bundt Pan
  • Electric mixer
  • Pastry Bag

Ingredients
  

For the Cake

  • 1 package devils food cake mix or homemade
  • 3.9 ounce instant chocolate pudding
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup oil vegetable or canola oil
  • 1 1/2 cups chocolate chips

For the Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1/4 cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F, and grease and flour your bundt cake pan.
  • Mix the first six cake ingredients together. Stir in the chocolate chips.
  • Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min.
  • Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack.
  • Beat together the cream cheese and butter until light fluffy. Mix in the vanilla.
  • Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy.
  • Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut.
  • Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.

Notes

Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.

Nutrition

Calories: 434kcalCarbohydrates: 49gProtein: 6gFat: 24gSaturated Fat: 8gCholesterol: 79mgSodium: 429mgPotassium: 162mgFiber: 1gSugar: 37gVitamin A: 395IUVitamin C: 0.1mgCalcium: 97mgIron: 1.8mg
Keyword bundt cake recipe, chocolate tunnel cake, copycat bundt cake, cream cheese frosting, moist bundt cake
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