Copycat Nothing Bundt Cake Chocolate Chip Cake


Copycat Nothing Bundt Cake Chocolate Chip Cake


  • 1 pkg. devil’s food cake mix (regular size)
  • 3.9 oz. pkg. instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1/2 cup water
  • 4 large eggs, room temperature
  • 3 tsp. vanilla extract
  • 1 cup semisweet chocolate chips

Frosting Ingredients:

  • 8 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 tsp. vanilla extract
  • 3 cups confectioners’ sugar


  1. Wipe the interior of a bundt pan with a generous amount of shortening on a paper towel. Then, sprinkle flour over the pan and tap away the excess.
  2. In a large bowl, combine the first seven ingredients and beat on low speed for 30 seconds. Beat on medium speed for two minutes. Fold in the chocolate chips, carefully distributing them throughout the batter. Transfer the batter to your prepared bundt pan.
  3. Bake at 350 F until a toothpick inserted near the center comes out clean, 35 to 40 minutes.
  4. Let the cake cool in its pan for 10 minutes and then remove the cake. Set cake on a wire rack to cool completely before frosting.
  5. In a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. You can simply spread the frosting across the top of the cake or in thick stripes.

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