Nothing Bundt Cake Copycat

Total Time Prep: 15 min. Bake: 35 min. + cooling

Yield 16 servings

Follow this Nothing Bundt Cake copycat to make the bakery's iconic "chocolate chocolate chip" cake. The steps are simple and the result is delectable!

Ingredients

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 large eggs, room temperature
3 teaspoons vanilla extract
1 cup semisweet chocolate chips
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Pipe or spread over top of cake.

Nutrition Facts

1 piece: 460 calories, 23g fat (10g saturated fat), 79mg cholesterol, 370mg sodium, 61g carbohydrate (44g sugars, 1g fiber), 5g protein.

My kids love chocolate cake so I'm always looking for away to kick it up a little. This recipe is so moist, delicious and easy to make. The kids love it. —Elizabeth Wynne, Aztec, New Mexico

Recipe Creator