Mom's Famous Chocolate Bundt Cake

The author shares her mother's cake recipe, always made as a simple gesture of love and affection.

By Kathryn Slattery, New Canaan, Connecticut

As appeared in

The perfect way to brighten someone's day (or your own).


Butter for cake pan4 extra-large fresh eggs
1 package (18.25-ounce) devil's food
chocolate cake mix
12 oz. sour cream
1 package (3.9-ounce) devil's food
instant pudding mix
1 12-ounce bag semi-sweet mini chocolate chips (or more to taste)
½ c. corn oilConfectioner's sugar
½ c. water 


1. Preheat oven to 350° F. Heavily butter a large Bundt cake pan.

2. In a mixing bowl at medium-high speed mix together cake mix, pudding mix, corn oil, water, eggs and sour cream for 10 minutes.

3. Remove bowl from mixer and stir in chocolate chips.

4. Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in center comes out clean.

5. Remove cake from pan and cool. Once cooled, dust with confectioner's sugar or ice with your favorite icing. For a festive touch, tuck fresh flowers into the middle of the cake hole, like my mom used to do!

The cake freezes beautifully, whole or sliced, for up to 3 months. Serves 12-14.

Nutritional Information (based on 12 servings):  Calories: 540; Fat: 29g; Cholesterol: 100mg; Sodium: 540mg; Total Carbohydrates: 61g; Dietary Fiber: 3g; Sugars: 42g; Protein: 8g.

Don't miss Kathryn's inspiring story about the lessons her mother taught her.


Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

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Your Comments (19)

I made this wonderful recipe for a christmas breakfast treat for my nursing staff. I used this fantastic bundt (Nordic Ware)Wreath pan i have, and even though I worried about the amount of batter, it worked out great in terms of size of cake, and ease of how the recipe baked according to directions.
I had everyone interested in the recipe, and they were so pleased, as was I with the flavor, and the consistency.
I just used powdered sugar (which highlighted the form of the wreath) and put rasberries in the center.
Thank you so much for sharing this.

I need information on a recipe I found in Angels on earth (Mar Apr 2012) someone's in the kitchen It was for Buttermilk Biscuits and it called for 8 cups of flour could this be a misprint ? It was way to dry and I could not get it to mix up enough to roll it out

Hi Carol. That was a flawed recipe, and we apologize for the inconvenience. I don't have a corrected recipe to offer you, I'm afraid.

I made this cake and did not know that it stays moist in the middle. I kept adding minutes until it unfortunately burned on the bottom (top, inverted). Also, I wish I had known to expect the explosion effect. I found the devil's food pudding mix at Stop & Shop. My regular store does not carry it. Also, I had to use the store-brand cake mix, because it was the only one that was 18.25 ounces. The other brands have reduced the size of their mixes. Question: When I can no longer find the 18.25 ounce size, how will I know how much to down-size the other ingredients?

I made this cake EXACTLY like the recipe called for - including going out to buy corn oil (I use canola!) and, yep, beating the better for 10 minutes (which is how I understand pound cake is beaten, too) .. I have to admit I was a little nervous when I saw how MUCH batter there was, but it fit perfectly in my regular Bundt pan, and it puffed up but did not overflow in my oven (phew!) .. IT WAS SPECTACULAR... it was so spectacular, I've made it over and over for the last several months, always successfully! I have found NO problem with using a cake mix with "pudding in the mix" - in fact, that's the only kind I use.. the only time I changed anything was the time I did NOT have extra-large eggs, so I used 5 large ones.. again, the cake was perfect! Thank you, Kathryn (and God bless your mom) - and thank you, Guideposts!

I made this cake especially for my 47 year old daughter who loves chocolate. Question: Is the texture more like a heavy moist pudding cake than a regular cakey one? It is delicious but I wonder if it is done. It is very heavy. It was much higher than the pan but came down somewhat as it cooled. I would like an answer very soon-before Friday. I am feeding 12 people.

Linda, we checked with Kathryn Slattery, whose recipe this is, and this is what she had to say: Yes, the cake's texture is more like a heavy, moist (with all those melted mini-chocolate chips!) pudding cake, and yes, it puffs up in the oven, and then falls after you take it out of the oven and it cools. I really have found it to be a "no fail" easy and delicious recipe, and I hope that Linda does, too!
It sounds as though the recipe turned out just fine for you, Linda, but one of my colleagues has reached out to Kathryn Slattery with your questions and when we hear from her, we'll post it here.

Eager to try this recipe. However, I've never heard of beating a cake batter for ten minutes! Just wonder if that is a typo. Thanks much.

Not a typo, no, and the recipe was tested before publication (and I can attest that it was pretty darned tasty).

I've been making this fabulous bundt cake for years and never had it overflow in the oven.I believe two important steps were omitted. First, the chocolate cake mix must have NO pudding in the mix, which can be hard to find. Second, never ever beat the batter, let alone for 10 minutes! Oh my gosh, no wonder it puffed up and overflowed.
Also, a few slight variations on ingredients:
3/4 cup oil (my recipe) instead of 1/2 cup
1/3 cup coffee (liquid)instead of 1/2 cup water
16 ounces (1 pint) sour cream instead of 12 ounces

Everything else is the same, including the dusting of powdered sugar. The cake is very rich, so I cut the slices smaller and get 20-22 slices. One more note: there's no such thing as devil's food pudding. It's chocolate or chocolate fudge and must be instant.

I agree about the devil's food pudding mix. I have never seen it.

Actually, I saw it on websites such as Walmart and Amazon. However, could not find it in stores and looked at several. Could not find the cake mix without pudding in several stores, either, so hopefully this works out as it's in the oven right now! :)

The only place I've found chocolate cake mix without the pudding is in a Dollar Store. . .

This cake is delicious but she is not kidding when she says LARGE bundt pan! My cake overflowed in the oven and made a big mess. I think next time I will split the batter into two bundt pans and will probably still have enough batter. (Just a suggestion, but maybe Guidepost needs a test kitchen?) Love your magazine!

This recipe was tested, Berni, and with a normal-sized bundt pan (I happened to be there when it was tested). I'm not sure what the issue might be (I double-checked the ingredients listed above, to make sure there wasn't a problematic typo or something, but it's correct). But I'm glad you enjoyed it.

I used a large (12 cup) Bundt pan, which is 10-1/4 inches. There was way too much batter though. Next time, I will put some of it into a smaller loaf pan so it won't run over in the oven. The cake, however, is delicious and I will definitely make it again....very chocolaty and delicious!

Hi Grace. We checked with Kathryn Slattery, and she wrote the following: The bundt pan I use is an actual "Bundt" brand pan, which is about 10 1/4 inches in diameter at its widest point, sitting on the counter, bottom side up... Hope this is helpful!

I would like to bake this cake but need to know the actual bundt pan size, not just "large"--either measurement from inner edge of bowl to other side, or how many cups it holds(just add and count how many cups of water will fill up pan). The pan size is very important to know as it affects the baking time. Thank you. I love your recipe section every month. Grace Crary