The Girl Who Ate Everything · by Christy Denney★ 4.7 (47)
Chocolate Bundt Cake
NUTRITION · PER SERVING70M COOK
CAL 30%·PRO 14%
CARBS 75G50% OF CAL
5G FIBER55G SUGAR15G OTHER
FAT 33G49% OF CAL
15G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist chocolate bundt cake topped with chocolate glaze and raspberries. Decadent and visually impressive.
dessertamericanbaked good⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 (15.25-oz) box Devil's Food cake mix or chocolate cake mix
- 1 (5.9-oz) package instant chocolate pudding mix
- 1/2 cup warm water
- 1/2 cup canola oil ((or vegetable))
- 4 eggs, beaten
- 1 cup sour cream
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips ((you can replace this with all semi-sweet chips))
- 3 cups Cool Whip topping ((see Note for substitution))
- (optional) chocolate shavings and raspberries
At a glance
PER SERVING · TIME 70M
CAL 30%·PRO 14%
CARBS 75G50% OF CAL
5G FIBER55G SUGAR15G OTHER
FAT 33G49% OF CAL
15G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 580mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 100mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.