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Chocolate Cake by Food Storage Moms
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course: Dessert
Cuisine: American
Servings: 12 people
  • 1 package chocolate cake mix (Duncan Hine's)
  • 1 package INSTANT Chocolate pudding 5-5.9 ounces
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 3/4 cup mini chocolate chips
  1. Preheat oven to 350 degrees. I place everything but the chocolate chips into the mixer bowl. I blend until completely mixed, about 1-2 minutes. Fold in the chocolate chips. Grease a Bundt pan and scoop the mixture into the Bundt pan. Bake for 50 minutes or until a toothpick comes out clean. I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper lined dinner plate. I freeze the cake overnight or until I need it for a party. The day of the party I remove the frozen cake and place it on the platter I will use to serve it. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.

  2. Frost with cream cheese frosting or whipped cream and sprinkle with crushed candy canes or chocolate ganache.