Too Much Chocolate Cake

Too Much Chocolate Cake

4577

"This cake won me First Prize at the county fair last year. It is very chocolaty."

Ingredients

servings 600 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

4577
  1. 6029 Ratings

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Most helpful

As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be...

Most helpful critical

HELPFUL TIPS AFTER READING ALL THE REVIEWS: Well despite wanting to say I made a cake from "scratch" as I hate any boxed items, I tried this & the soldiers loved it! I only use 1/2C of olive o...

As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be...

Cut the calories and this cake still tastes awesome. I used Sugar free pudding mix, fat free sour cream, unsweetened applesauce instead of oil, and egg whites... you'd never know it was ~200 le...

Very, very moist, rich cake. Followed recipe exactly. This is going to become a standard at our house. Perfect with a dusting of powdered sugar and a cold glass of milk. I can definitely see...

Delicious! I made this for my mom's birthday and it was a big hit! Slight changes: I used a dark chocolate fudge cake mix, with 1/2 cup veg. oil and 1/3 cup milk (to help with the batter consist...

I had to make a second cake. The recipe has too much oil and would not cook completely without the outside being overdone. Cooked it again with 1/2 the oil and it was great.

I was hesitant because I always cook from scratch. But I've had so much trouble lately with getting my chocolate cakes moist because of the high altitude I'm at, so I'll try anything. It turned...

I made this for family for Valentine's Day. I did use 3/4 C. oil as suggested. I replaced the h2o with strong coffee and used a bag (11.5 oz.) of Ghirardelli's 60% cocoa bittersweet chocolate ch...

Thanks for posting this recipe, Denise. It's a keeper for me. I can say that for me, it is just almost too much chocolate cake. I love that this cake is guaranteed to rise and have a fine tex...

This chocolate cake is phenomenal! I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews. I usually make the cake in regular cake pans...