Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake


1 Duncan Hines Devil’s Food Or Deep Chocolate Cake Mix
1 – 4 Serving Size Pkg Instant Chocolate Pudding Mix
1 Cup Sour Cream
½ Cup Canola Oil
½ Cup Water (or Use Milk For Added Moistness)
1 Pkg Chipits Milk Chocolate Chips, Divided


2/3 Reserved Chipits Milk Chocolate Chips
1/3 Cup Sour Cream

Combine All Cake Ingredients Except Chipits In A Large Mixing Bowl. Blend, Then Beat 4 Minutes At Medium Speed On Electric Mixer. Reserve 2/3 Cup Chipits For Frosting. Stir Remainder Into Batter.

Turn Batter Into 12 Cup Bundt Pan Sprayed With Non-stick Spray.

Bake At 350°f For 50 – 60 Minutes, Or Until Toothpick Inserted In Centre Comes Out Clean. Cool 10 Minutes In Pan, Then Remove By Turning Out On Wire Rack To Cool Completely.

Melt Reserved Chipits. Add Sour Cream, Stirring Until Smooth. Drizzle Over Cake