Servings 12
- Amount Per Serving
- % Daily Value *
- Total Fat 48.7g75%
- Saturated Fat 19.9g100%
- Cholesterol 434.4mg145%
- Sodium 152.0mg7%
- Total Carbohydrate 19.7g7%
- Dietary Fiber 0.0g0%
- Sugars 19.1g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The batter for this cake is very dense due to the high volume of mix-ins. Ensure you press the batter down firmly in the pan to remove air pockets.
If using a Bundt pan, ensure it is thoroughly greased and floured to prevent sticking, as the chocolate and chips can adhere strongly.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Bring to room temperature before serving for best texture.
For a lighter version, you can substitute Greek yogurt for the sour cream, though the texture will be slightly less rich.
Be careful not to overmix the batter after adding the cake mix, as this can make the cake tough rather than tender.
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