Some of you might be thinking…Annnnooootthhher Chocolate Recipe?? 🙁 Others might be thinking…ANOTHER CHOCOLATE RECIPE!! 🙂  Whichever person you are…I promise this recipe won’t disappoint.  I decided to post this today because it is Christmas time and I always get a bit nostalgic.  So many traditions and food memories swirl around for me.  My sweet Aunt MeMe used to always make this in a cupcake form for me when I was young.  I have SO many fond memories of spending time with her!  She was my second mom growing up and she is still one of my very favorite people {except for when she texts me photos of her famous Peanut Butter Bars and I don’t get any}!

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A good chocolate cake is hard to beat.  Add a cream cheese filling with mini chocolate chips and chocolate frosting…it doesn’t get much better than that.  The one tip I want to be sure and give you is this:  the filling is heavier than the chocolate cake batter {which will cause the filling to sink} and so you have to be sure to add 3/4 of the prepared batter to the bundt pan, add filling and then top with the rest of batter.

Black Bottom Bundt Cake

Moist chocolate cake bursting with a cream cheese and mini chocolate chip filling and topped with chocolate icing.

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10

Ingredients

Cake

  • 1 box chocolate cake mix
  • 1 1/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup sour cream

Cream Cheese Filling

  • 8 oz cream cheese {softened}
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Frosting

  • 1 can prepared chocolate frosting

Instructions

  1. Preheat oven to 350 degrees.

  2. Spray bundt pan with nonstick cooking spray and flour.  Set aside.

  3. To prepare cake batter:  Mix water, oil, eggs and sour cream to medium bowl and stir either by hand or with hand held mixer until well combined.  Pour 3/4 of prepared batter into greased bundt pan.

  4. To prepare the filling: combine softened cream cheese, egg, sugar and vanilla.  Mix with wooden spoon or hand held mixer until creamy and smooth.  Stir in chocolate chips.  Spoon filling over the middle section of cake batter in bundt pan and top with remaining batter.  Use a spatula to completely cover filling with batter.

  5. Bake in preheated oven for 45-50 minutes or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes and then invert onto cake plate and cool completely.

  6. Frosting:  Remove frosting from container and put into a microwave safe bowl.  Microwave on high for 20-25 seconds or until the frosting is thin enough to pour.  Using a spoon pour frosting over cake and serve or store in refrigerator until ready to use.

Recipe Notes

  •  You can keep the frosting in the container to microwave.  Just be sure to get all of the foil cover off before warming in microwave.