Guest Chef Ricky’s Blue Ribbon Double Chocolate Fudge Bundt Cake


This simple, fudgy chocolate dream couldn’t be easier! Dress it up or dress it down, but start with a box of chocolate cake mix and a few simple ingredients like sour cream and chocolate chips and the end result will make a moist, intensely-flavored chocolate cake with textbook results every time!



1 (18.25 oz) package devil’s food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

flourless chocolate cake (7)


Preheat oven to 350*

In a large bowl, mix the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust cake with powdered sugar or chocolate glaze—add some nuts or more chocolate chips for good measure and a beautiful presentation.


8 Comments Add yours

  1. blosslyn says:

    Oh that looks so yummy 😀

    Liked by 1 person

    1. Thank you!! If you love a slice (or 2) of chocolate bliss–this fills the order 🙂 Thanks so much for commenting!!

      Liked by 1 person

      1. blosslyn says:

        You are most welcome, your food always looks so lovely 🙂

        Liked by 1 person

      2. Thank you very much! And may I say, in turn, your photos are beautiful and captivating! 🙂

        Liked by 1 person

      3. blosslyn says:

        Thank you 😀


  2. Bill says:

    It looks disgusting, I may have to try some to be sure, and maybe a bit more just to be really sure

    Liked by 1 person

    1. hahahaha, Bill!! I’m with you 110%!! lol! It’s chocolaty heaven 🙂


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