Yellow cake with chocolate frosting is a classic, and it’s served in restaurants, at church dinners, and at home. These same flavors – yellow cake and chocolate – are showcased in the following Shortcake Polka Dot Bundt® Cake. Even though this is a rich, moist cake, it starts with a cake mix. Butter, milk, eggs, sour cream, mini chocolate chips, and grated high quality chocolate are added before baking.

While this cake is delicious as is (this is the way my family likes it best), you can make it a little more fancy by drizzling with a bit of melted chocolate, or a sprinkling of powdered sugar. This cake may be very easy, but it is also very good.

16 Servings

1 13.25 ounce yellow cake Mix
1 3.5 ounce package instant vanilla pudding mix
1/2 cup softened butter
4 eggs
1 cup sour cream
1 cup whole milk

3 1/2 ounces high quality dark chocolate, grated
1 cup mini semi-sweet chocolate chips

1. Preheat oven to 350°. Spray a regular Bundt® pan with non-stick spray containing flour.
2. Place the cake mix, pudding mix, softened butter, eggs, sour cream, and milk in a mixing bowl. Mix on low speed, scraping the sides once or twice, until smooth.
3. Fold in the grated chocolate and mini chocolate chips.
4. Transfer the batter to the prepared pan.
5. Bake about 1 hour or until a toothpick inserted into the center comes out clean.
6. Remove from the oven, let sit 10 minutes, and invert onto a cooling rack. Cool thoroughly before slicing.

Amount Per Serving
Calories 325 Calories from Fat 169
Percent Total Calories From: Fat 52% Protein 5% Carb. 44%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 9 g
Cholesterol 78 mg
Sodium 267 mg
Total Carbohydrate 35 g
Dietary Fiber 0 g
Sugars 10 g
Protein 4 g

Vitamin A 8% Vitamin C 0% Calcium 0% Iron 4%