Real Recipes From Real Home Cooks ®

chocolate and white chips bundt cake

★★★★★ 2
a recipe by
Marge Taggart
The Villages, FL

This is a super rich cake for all you chocolate lovers. Using sweetened condensed milk on the glaze gives it a fudgy-like flavor and is just awesome. My husband raved about this cake and now wants me to make it for our company (family) visiting next week. I find that any dessert made with sweetened condensed milk is delectable.

Blue Ribbon Recipe

A chocolate lover's dream dessert! The Bundt cake is moist and super chocolaty. The addition of chocolate and white chocolate chips makes the cake special. They're little surprises inside each bite. The glaze does make way more than you'll need, but it's delish. We bet you could use the extra to dip berries or pound cake.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10-12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For chocolate and white chips bundt cake

  • 1 box
    Devil's food cake mix (Duncan Hines classic)
  • 1 pkg
    chocolate instant pudding (4 serving size)
  • 1-1/3 c
  • 4 lg
  • 1/3 c
    canola oil
  • 1 c
    coconut (optional)
  • 1/2 c
    classic white chips (Ghirardelli)
  • 1/2 c
    semi-sweet chocolate morsels
  • 1 can
    sweetened condensed milk (14 oz)
  • 1 c
    semi-sweet chocolate morsels
  • 1 tsp
    vanilla extract

How To Make chocolate and white chips bundt cake

  • Bundt pan sprayed with non-stick spray.
    Preheat oven to 325 degrees. Spray a 10-inch Bundt pan or tube pan with PAM Baking no-stick cooking spray with flour.
  • Combine cake mix, instant pudding mix, eggs, water, and canola oil in a bowl until blended.
    Combine cake mix, instant pudding mix, eggs, water, and canola oil in a large bowl until blended. Beat on medium speed for about 4 minutes.
  • Stirring in chocolate and white chips.
    Stir in chocolate and white chips (and optional coconut).
  • Batter poured into Bundt pan.
    Pour cake batter into pan.
  • Cake baking in the oven.
    Bake at 325 degrees for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Cake cooling in the Bundt pan.
    Cool in pan for 25 minutes.
  • Cake removed from the pan and on a plate.
    Then invert the cake onto a heat-resistant serving plate. Cool completely.
  • Stirring condensed milk and chocolate chips.
    FOR GLAZE: Combine sweetened condensed milk and chocolate chips in a small saucepan. Over medium-low heat, stir constantly until chocolate chips melt and the mixture is smooth. (Do not boil.)
  • Stirring in vanilla extract.
    Remove from heat & stir in vanilla extract. Allow to cool for a half hour or until the chocolate thickens slightly before glazing the cake.
  • Glaze poured over the cake.
    Texture & taste is somewhat like fudge. You can top the glaze with chopped or grated nuts, or leave it plain.
  • 11
    TIP: You will not need to use all of the glaze mixture. Just pour enough to cover or drip over the edges.