Friday, June 20, 2014

Chocolate Chocolate Chip Bundt Cake (Nothing Bundt Cake Copycat)

There's a reason why Nothing Bundt Cake stores are nationwide - they are amazing! By far the moistest and more intensely flavored bundt cake I've had to date. I finally found a recipe that is a dead match for the real deal, which is perfect for someone who no longer lives in the same city as a Nothing Bundt Cake. The richest, moistest, most delicious chocolate bundt cake you'll ever make. Load it up with homemade cream cheese frosting and you'll think you've died and gone to heaven!

While the big cakes are delicious, I'm a fan of the bundlet - I love having my own mini-bundt cake to enjoy. I made a huge batch of these bundlets to test out and brought the best ones to work for sampling. Over the years I've brought tons of goodies to work and these were hands down the most quickly devoured of them all.

Make this and I promise people will be begging for the recipe. It's that good!

This recipe can be used for a large bundt cake pan or baby bundts. Directions for both are below. 

Chocolate Chocolate Chip Cake
For the cake:
1 box chocolate cake mix (I used Pillsbury Moist Supreme Dark Chocolate but any version will work)
1 box instant chocolate pudding
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1.5 cups mini semi-sweet chocolate chips

For the icing:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
3-4 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350 and grease a bundt pan or mini bundt pan.

In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, eggs, water, and oil with a beater. Once well mixed, blend in the mini chocolate chips. 

Pour the batter into your bundt pan or, if using a mini bundt pan, spoon the batter about 3/4 of the way full in each cavity. For the regular bundt pan, bake for 45-50 minutes. For mini-bundts, bake for 15-20. Remove from oven and let cool for 20 minutes before removing from the pan. 

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and then gradually add powdered sugar until desired consistency. Transfer the frosting to a pastry bag or ziplock, cut off the corner, and pipe onto the cake(s) before serving.

*It tasted best the next day so if you have time, cover the cake(s) well and store in the fridge overnight. Frost right before serving. 

1 comment :

  1. Stopping by from the Show Stopper Saturday link up. This looks so delicious! Pinned :D


See Aimee Cook

Designed by:

Munchkin Land Designs Elements by Amy Teets
Designed by Munchkin Land Designs • Copyright 2012 • All Rights Reserved