Double Chocolate Chip Bundt Cake

5 from 1 vote

A doctored up cake mix with a secret ingredient turns into the most delicious cake ever!

Course Baking, Dessert, DIY, Snack

Cuisine American

Prep Time 10

Cook Time 50

Servings servings

Calories 440kcal

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. (I use Crisco and lots of it.) Do not use cooking spray. Set aside prepared Bundt pan.
Place all of the cake ingredients (except chocolate chips) into a large mixing bowl. Beat on low speed with an electric stand mixer or hand mixer until ingredients are just combined. If you don't have an electric mixer, you can mix by hand with a wooden spoon. Then turn up to medium and beat for 1 ½ minutes.
Stir in 6 ounces chocolate chips. Pour cake batter into prepared Bundt cake pan and place in preheated oven. Bake for 45-50 minutes or until a tooth pick inserted in the center of the cake comes out clean. Let cool on cooling rack for 10 minutes. Then, placing the wire rack over the base of the cake, invert the pan.

Place 8 ounces chocolate chips in a medium bowl. Heat whipping cream until it just comes to a boil. You can do this in the microwave or on the stove.
Pour over chocolate chips. Cover bowl with plastic wrap until it cools, about 20 minutes. Stir until smooth, then stir in vanilla extract and immediately pour over cooled cake.

Store leftover cake in airtight container at room temperature for 24 hours or in the refrigerator for 3-5 days.