Easy Double Chocolate Sour Cream Cake

Moist Chocolate Cake from Box with Sour Cream

Not everyone wakes up on a Monday morning and decides to bake a cake, but yet, I did. I was cleaning out my refrigerator and noticed that my sour cream was expiring and wanted to use it up rather than throw it away. I remembered when my children lived at home, I would make this simple chocolate sour cream cake and suddenly it made an ordinary day suddenly seem special. This moist chocolate chocolate cake from a box with sour cream doesn’t take long to make, however, it looks like it came from a bakery. If you happen to be entertaining this holiday weekend or need to bring a dessert to a BBQ ,then this silky-smooth chocolate cake will have chocolate lovers begging for the recipe!

Cake Ingredients 

• 1 box of Duncan Hines Chocolate Cake Mix 
• 2 Teaspoons of Vanilla
• 1 cup Sour Cream 
• 2/3 cup coconut oil (vegetable oil can be substituted)
• 4 eggs 

Frosting Ingredients:

• One Large 6.8 ounce bar of Hershey’s Chocolate (I used dark chocolate) 

Directions for Cake

Preheat oven to 350 degrees. Prepare Bundt pan by greasing lightly. Mix all of the above cake ingredients together with a hand mixer. Pour into the greased pan. Next, smooth out the top with your spatula. Bake around 30-40 minutes until a toothpick inserted comes out clean.

Let cool around 10-15 minutes. Then, loosen the sides and the center with a butter knife before inverting cake onto a cake plate. After cake has cooled completely drizzle on the chocolate glaze. 

Directions for Frosting

Slowly melt the Hershey chocolate bar in the microwave by breaking it into pieces and microwave for one minute on high, stir chocolate and then microwave for about 20 more seconds until completely melted. Once melted drizzle on to cake. Let chocolate harden on cake before serving.

Chocolate Sour Cream Bundt Cake

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