Triple Chocolate Cake

Triple Chocolate Cake

Sunday Night is still Family Dinner Night around here. :)

I try to make something that I usually don’t have time to make during the week. You know something just a little extra special.

Part of making Sunday Dinner special is having a fresh & yummy dessert that we can all enjoy. Sometimes that’s easier said than done, but I do try.

Around here we all love bundt cake. Being that I haven’t made a bundt cake in a while it sounded perfect. It turned out to be a great choice.

Triple Chocolate Bundt Cake was the perfect dessert for Sunday Dinner – absolutely delicious!

If you’re wondering why I didn’t use Valentine’s Sprinkles, it’s because I just wanted something fun and unexpected. And what says fun like rainbow sprinkles?

I must say there’s nothing like a yummy bundt cake baking in the oven on a snowy Sunday afternoon.


Anyhoo, this is what your basic batter looks like. I added just a splash of Amaretto non-dairy creamer to the batter. But that’s just personal preference, you don’t need to do so for the cake to be terrific.

 So you split the batter in half and add cocoa to one half, and the chocolate chips to the other half. The third chocolate is the glaze at the end.


So here’s the half with chocolate chips added. I used milk chocolate, because I love milk chocolate chips!


Not the best picture, I know. But this is the half with the cocoa added to it. You are going to spoon the batters into the bundt pan.


You can layer however you want to. I went dark, light, dark, light – or cocoa batter, chocolate chip batter, and repeated.


Here it is right out of the oven. Looks great doesn’t it?


This cake is NOT burnt! It’s going to be a little darker if you start with the cocoa flavored batter first. I’m glad I did, it turned out great.

After the cake is completely cool you can glaze it or frost it anyway you want to and you’re done.

Triple Chocolate Cake


1 package white cake mix, any brand

1/3 cup sugar

4 eggs

1 cup (8 ounces) sour cream, I used light

2/3 cup canola oil

2 tablespoons baking cocoa

1/2 cup miniature semisweet chocolate chips, I used milk chocolate

1 cup chocolate frosting

2 tablespoons 2% milk, I used Amaretto non-dairy creamer


1. In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of the batter into a large bowl. Stir in cocoa until blended; set aside. Go back to the white cake batter and fold in chocolate chips.

2. Spoon batters into a well greased bundt, or fluted tube pan. Bake at 350 degrees F for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

3. In a small bowl, combine frosting and milk (or flavored non-dairy creamer). Spoon over top of cooled cake.

Makes 6-12 servings

Source: Taste of Home



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