Chocolate Pudding Fudge Cake

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Chocolate Pudding Fudge Cake

Prep Time: 10 min

Cook Time: 50 min

I made this quick-and-easy doctored cake mix recipe for a school fundraising event. With a few added sprinkles, it was one of the first cakes snatched up in the sale!

Ingredients:

CAKE:
One 18.25 ounce package Devil's Food cake mix (I used Duncan Hines Moist)
One 3.9-ounce box instant chocolate pudding
1 cup sour cream
1 cup milk
1/2 cup canola or vegetable oil
1/2 cup water
4 large eggs
2 cups semisweet chocolate chips

GLAZE:
6 tablespoons salted butter
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease & flour 10-inch bundt cake pan.

2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat with an electric mixer for about 4 minutes, and then stir in chocolate chips.

3. Pour batter into prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool about 15 minutes in the pan, then turn out onto a wire rack to cool completely.

4. When the cake has cooled, make the glaze. In a medium bowl, microwave butter and chocolate chips for about 2 minutes. Whisk together until nice and smooth (heating more, if necessary) & then drizzle over cake. If adding sprinkles, sprinkle them on now before the glaze begins to harden.

Tips:

*I use full-fat sour cream and whole milk for this recipe.
*I LOVE the special "baking" spray that they sell now... it includes vegetable oil & flour in the spray, so no need to do the messy flouring of the pan.
*If you don't have a microwave, heat the glaze in a small saucepan instead.

Source: RecipeGirl.com

Leave a Comment




11 Responses to “Chocolate Pudding Fudge Cake”

  1. 1

    Daryl — April 18, 2010 @ 8:31 AM

    that does look really good! Might try and make to bring to work

  2. 2

    marla {family fresh — April 18, 2010 @ 1:40 PM

    This is a beauty! Love the sprinkles, no wonder it was snatched up at the bake sale. xo

  3. 3

    Valen — April 18, 2010 @ 4:46 PM

    What a pretty cake, chocolate, I need chocolate now!

  4. 4

    cherine — April 19, 2010 @ 7:42 AM

    Gorgeous cake!

  5. 5

    Shanna — April 19, 2010 @ 8:58 AM

    This is an awesome cake! I’ve made this or other versions of it several times. My most recent version used buttermilk (lowfat) as opposed to regular milk. Just a bit richer from the acidity than the extra fat. And I’ve used the sugar free pudding mix w/o any specific change in texture or flavor. And I’ve used Better-n-eggs in place of one or two of the eggs when I’ve run out. No problems there either.

    But be careful which cake mix you use. Pillsbury and BettyC both already have pudding mix in their cake mix. DH doesn’t. Double pudding can definitely change how well the cake comes out and how it stands up over a couple of days (if there’s any leftover).

  6. 6

    Cindy — April 19, 2010 @ 7:37 PM

    This cake put a smile on my face! It’s so fun, both shiny and colourful!

  7. 7

    Marissa Serritella — December 3, 2010 @ 9:04 AM

    Great site! This cake looks very yummy. I want to try your banana walnut chocolate chip cookies too! My cousin sent that one to me. I’m going to follow you on RSS and add you to my blogroll. :)

  8. 8

    Julie — October 13, 2012 @ 8:34 AM

    My boyfriend wants a strawberry chocolate cake for his birthday. Would this work with a chocolate cake and strawberry pudding mixes?

    • Lori Lange replied: — October 13th, 2012 @ 11:19 AM

      no idea!

  9. 9

    Tirea — February 3, 2014 @ 5:13 AM

    Would this work for cupcakes too? How much would I adjust the bake time?

    • Lori Lange replied: — February 3rd, 2014 @ 7:22 AM

      Probably- though they may be a bit dense. Cupcakes are usually baked for 20 minutes or so.