Nearly-Chocolate Pudding Cake

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Source: Delicious Meliscious. It was adapted for what I had on hand and was in the mood for.

If you find that you’re the only one in your house that loves chocolate (like me) this is a nice alternative to a “death by chocolate” cake recipe.  With a hint of vanilla, it compliments the chocolate without overwhelming the taste buds!


  • 1 (18.25 ounces) package devil’s food cake mix
  • 1 (3.9 ounces) package instant vanilla pudding mix
  • 4 eggs
  • 3/4 cup sour cream
  • 1/4 cup Yoplait Very Vanilla yogurt
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 cup semisweet chocolate chips


Preheat oven to 350*

  1. Grease and flour a 10 inch Bundt pan (I use cooking spray).
  2. In a large bowl, stir together cake mix and pudding mix.  Pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool.
  4. To remove cake from pan, a rubber or silicone spatula can be slid down the large fluted edges and this is usually sufficient to help release the cake.  To remove the cake, place a large plate over the Bundt pan and while holding the plate in place, invert the pan, the cake should drop unto the plate.

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