- 1 package Devil's Food cake mix, (Betty Crocker)
- 3.9 oz. box instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- ½ cup milk
- ½ cup Avocado oil
- 1½ cups chocolate chips
DIRECTIONS
- Preheat oven to 350°F, and grease and flour your Bundt cake pan.
- Mix the first six cake ingredients. Stir in the chocolate chips.
- Pour batter into your greased Bundt cake pan. Bake for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack.
- Beat together the cream cheese and butter until light and fluffy.
- Mix in the vanilla.
- Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar to taste, if needed.
- Spoon frosting into a pastry bag with no tip attached and cut the corner. Starting at the outer edge of the Bundt cake, squeeze and pull a line of frosting up and over the cake, into the center hole.
Recipe Image: Tastesbetterfromscratch