Betty's Double Chocolate Bundt Cake

Bettyskitchen's picture

Sep. 19, 2015

Betty demonstrates how to make a Double Chocolate Bundt Cake. This is the cake that we had for our Labor Day cookout. My family loves it!


Unsweetened cocoa powder 1 Cup (16 tbs)
Boiling water 1 Cup (16 tbs) , dice
Sour cream 8 Ounce
Butter 1 1/2 Cup (24 tbs) , softened
Sugar 2 1/4 Cup (36 tbs)
All purpose flour
Salt 1/4 Teaspoon
Baking powder 1 Teaspoon
Baking soda 1 Teaspoon
Eggs 4
Vanilla 1 Tablespoon
Mini chocolate chips 1 1/2 Cup (24 tbs)
Cooking oil spray 2 Dash



In a medium-sized bowl, mix boiling water and cocoa powder with a spoon until combined. 

Stir in sour cream and set aside. 

In a very large bowl, beat the butter and sugar on medium speed of an electric mixer until light and fluffy. 

Add flour, salt, baking powder, and baking soda. 

Beat in the 4 eggs, one at a time. Beat in vanilla. Add the cocoa-sour cream mixture and continue to beat until well-blended. 

Stir in mini chocolate chips. 

Pour batter into a Bundt cake pan that has been sprayed with cooking oil spray. 

Bake at 325 degrees (F) about 1 hour, or until cake tester comes out clean. 

Let cake cool in pan on cooling rack until easily removed. 


Transfer to a flat cake plate and sprinkle with confectioner’s sugar, if desired. 

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 7757Calories from Fat 3657

 % Daily Value*

Total Fat 418 g643.1%

Saturated Fat 237 g1185%

Trans Fat 0 g


Sodium 3470 mg144.58%

Total Carbohydrates 987 g329%

Dietary Fiber 49 g196%

Sugars 557 g

Protein 103 g206%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet