Pumpkin Chocolate Chip Sour Cream Cake

October 21, 2015

This cake recipe is one of my all time favorites. It’s super moist, addicting, and truly a form of comfort food. To add a fall/Halloween twist, I added pumpkin and a little bit of spice. The original recipe has always been a hit at parties – maybe this one will follow suit!

1 Duncan Hines Butter Golden Cake Mix
1 (3.5 oz) vanilla instant pudding mix
1/2 C. vegetable oil
4 eggs
1 tsp. vanilla
1 C. sour cream (come on, use full fat! ;P )
1 C. pure pumpkin puree
1 tsp. ground cinnamon
1 pinch nutmeg, optional
5 oz. chocolate syrup
12 oz bag (2 C.) semisweet chocolate chips

reheat oven to 350° F. Grease and flour a 10 inch tube or regular bundt pan. (Note: make sure the pan is well greased or you are not going to have a whole cake!) Mix dry cake mix, pudding mix, and oil. Add...
See the full directions on my site

Nutritions

Calories
4753

Sodium
189mg
7% DV

Fat
303g
466% DV

Protein
37g
74% DV

Carbs
559g
190% DV

Fiber
55g
221% DV