Chocolate Pudding Cake IV

45 Reviews

Prep: 10 min
Cook: 50 min
Ready In: 1 hr

“A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.” - by LOREENALD

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup semisweet chocolate chips

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Metric US

Original recipe yields 1 - 10 inch Bundt pan

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Nutrition

Amount Per Serving (16 total)

Calories
384 cal
19%

Fat
25.8 g
40%

Carbs
37.5 g
12%

Based on a 2,000 calorie diet

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Reviews (45)

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Reb&Rob

Sep. 17, 2007

"I've made this a few times now. I cut down to 3 eggs and cook a little longer than 6 hours in the slow cooker, it doesn't have the texture of cake -but it's not supposed to. More like pudding/cake. We..." See more love it under vanilla ice cream or the next day for breakfast. Hey - how much worse is it than a doughnut??"

ELVISB

Jul. 10, 2006

"This cake has a bit of a wierd texture, but is awesomely sweet and sooooo moist. I have given out the recipe several times. It has been a huge hit at my house! I serve it as the base of a sundae wi..." See moreth ice cream and a little chocolate syrup on top. Love it! Thanks for sharing!"

WINTERHAWK

May. 7, 2003

"I'm afraid that there is too much fluid in this recipie, as mine came out a very stange texture...not cake like at all. The flavor was very good, but the cake was heavy, wet and spongy...." See more"

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