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Inside-Out Chocolate Bundt Cake

This is another recipe courtesy of my mother-in-law.  If you like chocolate, this is the recipe for you!  It doesn’t take long to make, and it’s almost impossible to mess up.  I made this cake over Labor Day weekend while my whole family was down here visiting.  Craig and my dad are both big chocolate people, so while my dad still requested the normal peach pie for his birthday celebration, the he was even more thrilled to find out I was also going to make this cake.  A great birthday celebration, indeed!


  • 1 box (4 1/2 oz) instant Jello pudding
  • 1 box (2 layer) Duncan Hines Devil Food Cake Mix (I’m sure other brands would probably work, as well…this one just happens to be Craig-friendly.)
  • 1 bag (12oz) semi-sweet chocolate chips
  • 1 3/4 cups milk (I used vanilla soy milk.)
  • 2 eggs


Combine all the ingredients except the chocolate chips.  Mix well, and then slowly stir in the chips.  Spoon batter into a well-greased and floured 12 cup (the standard size you would think of) bundt pan.  Bake at 350 for 50-55 minutes.  It is done when the cake springs back when lightly touched.  Do not over bake.

The only other problem I have ever heard of with this cake was a friend of my mother-in-law’s who just could not get the cake to come out of the pan in one piece.  It was always stuck.  Before she would put the cake in the oven, she was tapping the pan on the counter to make sure there were no air bubbles, but after three plus times of baking the cake and it never working, she realized that tapping to pan on the counter to get rid of the air bubbles was sinking all of the chocolate chips to the bottom of the pan.  So don’t try to get the air bubbles out of your cake.  Let it be as free and bubbly as it would like so that it can come out of the pan as beautiful and delicious as you would like!

I enjoyed my slice of chocolate heaven with some powdered sugar sprinkled on top!


One response »

  1. Pingback: Lemon-Zucchini Loaf with a Lemon Glaze | McKinney Living

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