Chocolate Chocolate Chip Nothing Bundt Cake {Copycat recipe and tutorial}

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Have you ever heard of or tried a Nothing Bundt Cakes cake before?  Awhile back my aunt introduced me to a copycat recipe for the Chocolate Chocolate Chip Cake that she originally found here. This recipe makes a perfectly moist, rich and chocolaty bundt cake that no one could guess was adapted from a cake mix! It takes just a few minutes to whip together, but the end result is fantastic!

One of my favorite features of a Nothing Bundt Cake is the fun decoration that comes on top of the cake. It makes it look really special and adds a little bit of flare! I like to copy this idea by making my own simple tissue paper pom-pom decoration for the top of the cake. Below is the yummy cake recipe, followed by a tutorial for frosting and decorating the cake!

Chocolate Chocolate Chip Nothing Bundt Cake Copycat
A deliciously moist, double chocolate bundt cake with cream cheese frosting.
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 pkg. devils food cake mix
  2. 1 small pkg. instant chocolate pudding
  3. 1 cup sour cream
  4. 4 eggs
  5. 1/2 cup water
  6. 1/2 cup oil
  7. 1 1/2 cups chocolate chips
For the Cream Cheese Frosting
  1. 1 (8 ounce) pkg. cream cheese, softened
  2. 1/4 cup butter, softened
  3. 1 1/2-2 cups powdered sugar
  4. 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees F, and grease and flour your bundt cake pan.
  2. Mix the first six cake ingredients together. Stir in the chocolate chips. Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 20 min., the remove from pan and place on wire cooling rack.
For the Cream Cheese Frosting
  1. Cream together the cream cheese and butter. Mix in the vanilla. Gradually stir in the powdered sugar until smooth.
Tastes Better From Scratch http://tastesbetterfromscratch.com/
 
Frosting the cake:

Spoon frosting into a pastry bag with no tip attached. Starting in the hole of the bundt cake, squeeze and drag frosting up and over, stopping about 3/4th way down the cake. Repeat all around cake.

Tissue paper pom-poms:
Cut 8 peices of regular sized tissue paper in half, long ways.
Stack tissue paper.  Make 1 1/2 inch accordion folds.

Fold a piece of floral wire in half, and slip over center of folded tissue; twist. 

Use scissors to trim ends of tissue into rounded or pointy shapes.

Separate layers, pulling away from center one at a time, until your pom pom ball is formed.


Place ball on top of cake!

 
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NothingBundtCakeCollage
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Comments

  1. says

    Yay, I’m so glad you’re posting recipes again! I will have to try this one, it looks delicious. Hope you guys have a great summer in Canada!

    • says

      Hi Emma,
      I’ve found that devil’s food works the best. Any brand. But you could definitely try with other chocolate cake mixes if you have one on hand and it will still turn out good!

  2. Kari says

    This recipe is delicious! And I love the look of the frosted cake! Mine haven’t turned out as cute as yours though….I’ve made it twice. The frosting doesn’t run down the rest of the cake. Do you think it’s not the right consistency or that I’m not using enough? It just stays wherever I left off making the bottom of the cake naked. Any suggestions?

  3. Malinda says

    Love your recipes. This cake looks awesome…..and the cake stand. Could you tell me where for acquired that? It is definitely my style :). Thanks so much!!

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