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A Chocolate Syrup Cake

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“This is a very moist cake and not too sweet. You can make a glaze and drizzle over the top of the cake after it is cool. It will keep stored airtight, at room temperature, for a week.”
1hr 10mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Lightly grease and flour a tube or bundt pan.
  3. Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
  4. Pour half the batter in the pan.
  5. Smooth it out.
  6. Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
  7. Pour remaining batter over the syrup and swirl gently with a knife.
  8. Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
  9. Cool on a wire rack for 20 minutes.
  10. Then remove from pan and continue to cool right side up.
  11. When completely cool you may drizzle it with a glaze if you desire.

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