Search thousands of recipes reviewed by home cooks like you.

Chocolate Lovers' Favorite Cake

Chocolate Lovers' Favorite Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h
SUSAN FEILER

SUSAN FEILER

This easy recipe is a chocoholic's dream come true!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 40 g
  • 62%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

American Beauty
524

American Beauty

9/28/2003

This is heaven! Thanks to other reviewers' comments, I made one major change. This is a lot of batter, and it would have overflowed my pan and been a disaster. So: I filled the Bundt pan to within 1.5" of the top and put the remaining in an 8 x 8 pan. I kept the baking time the same. They both turned out beautifully, and everyone raved! Also, I used 1/2 tsp. almond extract, 1/2 tsp. vanilla extract, which was great; and I used 12 oz. of mini chocolate chips (the regular-size chips would be too overpowering, too chunky). This is the best chocolate cake I've ever, ever had. One small slice is very rich (and addictive). I will definitely be making this a lot. It's really easy, too. Just be sure to really grease (butter) the Bundt pan. I did (I even had a Teflon Bundt pan, and stuff still sticks) and the cake slipped out wonderfully. Presentation is gorgeous: I swirled chocolate sauce on the plate, dusted it with confectioners' sugar, which I had also used to dust the top of the cake; and served with a small side of best-quality vanilla ice cream.

bitch'n kitchen
456

bitch'n kitchen

4/20/2009

I made this cake twice and the first time it flopped. I read through reviews with one star and found mine flopped exactly the way others did. It fell after being taken out of the oven and was a gooey mess. So I spoke to someone who does cake making professionally and to make a long story short I found I had overprocessed it. I use a kitchenaid mixer which is more powerful than a hand held and I used the whisk attachment instead of the paddle attachment. So when I remade it I followed her instructions which were to mix the eggs, sour cream, butter, and vanilla together really well. Then I sifted the cake mix and pudding together and added the wet ingredients to dry and processed it for 2 min with the paddle attachment. This time I was successful. It made a very rich very chocolaty cake. My friend also said another reason cakes fall is the oven is not hot enough and so check your oven temperature with an oven thermometer and make sure the temperature isn't too low.

1KELLY
307

1KELLY

12/12/2003

This cake was fantastic. A personal tip that I think would have helped all of the folks that had so much trouble . . . make sure you buy cake mix that DOES NOT already have pudding in the mix. I bet some people accidentally had double the pudding. Some other people's tips that I followed - 1 Tblsp of flour mixed in the mini chips before adding to batter. Really butter the non-stick bundt pan and leave 1 1/2 inches space between batter and top of pan. There will be batter left over. Vanilla instead of almond extract. Ovens vary so watch the cake carefully - mine was done in 60 minutes. Let the cake rest for 10 minutes and you will notice it falling significantly. That is supposed to happen. That's why the cake turns out so dense and fudgy! We drizzled the cake with a dark chocolate ganache and filled the center hole with fresh raspberries and chocolate leaves. It looked like something from Better Homes and Gardens! My 8 year old son won Most Chocolatey Cake at his Cub Scout cake auction. It also set a record for most money paid for a cake - $31.00!

More reviews

Similar recipes

ADVERTISEMENT