Triple Chocolate Bundt Cake

We survived!!!!
This past weekend we hosted the first Build Your Blog Conference here in Utah and it was a smashing success!!
We had 300 bloggers and businesses in attendance and the whole day focused on starting, growing, and monetizing a blog. We have felt so blessed since starting this blog because not only does it provide income for all the sisters, but also our parents (did you know that our parents work full time for US?! Ha ha! Awesome!) and about 21 other people.
The power and future of blogging is incredible!
Be sure to join us next year- sign-ups have already begun!
For now, my sisters and I will be taking a much-needed nap . . . and stuffing our faces with this AMAZING chocolate cake. It’s out-of-this-world good!

Triple Chocolate Bundt Cake
1 (18.25 oz) package Devil’s Food chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup milk chocolate chips

Preheat oven to 350 degrees F .
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray (my favorite is Baker’s Joy for this recipe- I wasn’t paid to say that- it’s my honest opinion!).
Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.

Our Favorite Chocolate Frosting

1/2 cup butter OR margarine, softened
1/4 cup milk
1-2 teaspoons vanilla (depending on your taste)
3 Tablespoons cocoa
2-3 cups of powdered sugar
Mix all ingredients together and either spread or pipe on top of cooled cake.
Looking for more cake goodness?
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    • says

      We have only tried making this in a bundt pan. It would totally change the baking time and I am not sure how many cupcakes it would make or how much to put in each cupcake tin. Sorry we’re not much help with your question. Let us know how it works out if you give it a try! :) -The Six Sisters

  1. says

    I made this for my husbands birthday and it was fabulous!!!! My family loved it!!! I will definitely be baking it again. Thanks for sharing all of your wonderful recipes! I absolutely love your blog. I just got my cookbook in the mail, can’t wait to try new things from there!

  2. Tammy Pahle says

    I made this cake for New Year’s Eve! And it turned out amazing! I couldn’t wait to try it after smelling something so good! I have to say not only is the cake amazing but the icing is the best I’ve ever had and so easy to make! thanks for sharing this recipe!

  3. amber says

    Two things –

    first, I just hit your “print friendly” button and all the comments and advertisements on your blog are printing out! Ack!!!

    second, I made this recipe a month or so ago and substitued apple sauce straight across for the oil and it was DELICIOUS! I think that saved me 1 or 2 THOUSAND calories (in the whole cake!) Making it again tonight! Thanks for the recipe.


  4. Sharon Nunn says

    I make this cake for all of our birthdays. It’s out favore cake, too. But I have always just melted a can of frosting and poured over to ice it. Your icing recipe looks delicious – can’t wait to try it!

  5. Cindy says

    This recipe is an old favorite of mine. I put a different twist on it by spooning a ring of raspberry jam into the batter after I’ve poured it into the bundt pan. Using the back of the spoon, I push the jam into the batter so that it’s completely covered by the raw batter. When the cake has baked and cooled, each slice has a wonderful dollop of sweet raspberry jam in the center! It gets even better when you lightly drizzle both chocolate and raspberry balsamic vinegar over the cooled cake! Calories Schmalories! ENJOY! :)

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