Dee'S Chocolate Bundt Cake
A rich, moist chocolate Bundt cake with toasted pecans and chocolate chips, perfect for celebrations or a decadent treat that gets better with age.
Ingredients
Instructions
- Mix the cake mix according to the directions on the package.
- Add the egg, sour cream, vanilla pudding, chopped pecans, chocolate chips, and vanilla. Mix well.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350 degrees Fahrenheit for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
- Serve with vanilla-flavored Cool Whip or ice cream. The cake tastes even better two days after baking.
Tips & Substitutions
For a richer flavor, consider substituting Greek yogurt for the sour cream. If you don't have pecans, walnuts or almonds can be a great alternative. Make sure to mix the ingredients until just combined to avoid overmixing, which can lead to a denser cake. To enhance the chocolate flavor, try adding a tablespoon of espresso powder to the batter.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it warm with a scoop of vanilla ice cream or a generous topping of whipped cream. It pairs beautifully with Mom'S Peanut Butter Balls for a sweet treat platter. Consider serving it at gatherings or as a dessert for special occasions, as it tastes even better two days after baking.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it, but allow it to come to room temperature before serving. For reheating, microwave individual slices for 10-15 seconds, or enjoy it cold with a dollop of vanilla-flavored Cool Whip.
Nutrition & Diet Analysis (per serving)
Each serving of Dee'S Chocolate Bundt Cake contains roughly 813 calories, with 9g protein, 60g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (35% of the Daily Value), and a good source of protein and iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can substitute the German chocolate cake mix with a regular chocolate or devil’s food cake mix. Just be aware that the flavor and texture may differ slightly. The key is to maintain the overall balance of wet and dry ingredients, so adjust accordingly if making substitutions.
What should I do if I don’t have a Bundt pan?
If you don’t have a Bundt pan, you can use a regular cake pan or a loaf pan instead. Just be sure to adjust the baking time accordingly; a standard 9x13 inch pan might require about 30-40 minutes, while a loaf pan could take closer to 50 minutes. Always check with a toothpick for doneness.
Can I freeze this chocolate Bundt cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to three months. When you're ready to enjoy it, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).