Chocolate-Chip Bundt Cake

Let the kids help mix this easy chocolate-chip bundt cake. The secret to success: cake mix and instant pudding.

Yield: 16 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 30%
  • Fat: 7.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2g
  • Protein: 4.3g
  • Carbohydrate: 36.7g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 397mg
  • Calcium: 44mg


  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 1 cup fat-free sour cream
  • 3/4 cup plus 1 tablespoon warm water
  • 3 tablespoons vegetable oil
  • 2 teaspoons instant espresso or 4 teaspoons instant coffee granules
  • 1 (8-ounce) carton egg substitute
  • 1 (18.25-ounce) package devil's food cake mix (without pudding in the mix)
  • 1 (3.9-ounce) package chocolate instant pudding mix
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon powdered sugar


  1. Preheat oven to 350°.
  2. Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside.
  3. Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.
  4. Spoon the cake batter into the prepared Bundt pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.
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