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Preheat oven to 350°F. For the Cake, mix cake mix, pudding mix, eggs, water, oil and 1 tablespoon vanilla in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
Bake 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
Meanwhile, for the Glaze, mix sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon vanilla until chocolate is melted. Spoon glaze over cooled cake.
The best ever
Dave | July 24, 2013
For a boxed cake mix recipe, this is super yummy.
Maya | July 10, 2014
yummy yummy yummy. this cake is so easy to make but it tastes as if you worked for hours!!! good with the glaze or dusted with powdered sugar!! very rich and moist. I don't think i can ever eat plain chocolate cake again!!
mish | April 19, 2013
If you change the water for milk and the oil for melted butter it will taste like homemade do it all the time and people think I spend all day in the kitchen.
Patricia | December 08, 2013
Casey | February 21, 2014
Love this recipe. While most of my baking is from scratch, I do use this recipe for our annual bake sale. I use a bundt pan or mini-bundt pans and it comes out great every time. Technically, it is not completely "home made," since a cake mix is involved. It is, however, "home baked." It's a great convenience to have cake mixes / pudding mixes available.
Judy Goldthorp | March 28, 2017
LOVE IT!
Dan | March 11, 2015
A recipe from scratch is what I was looking for! Not cake mixes come on you can do better than that McCormick!!
Marie | September 12, 2013
When looking for a homemade recipe I don't want to open a boxed cake mix. This is not homemade.
Vicki | November 09, 2013
I don't like baking from a box it has a grainy consistency to me thats why i bake from scratch since i was allowed in the kitchen 10 years ago
Laura Hoiberg | October 22, 2016