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Chocolate Chocolate Chip Dream Cake

Chocolate Chocolate Chip Dream Cake

Patty Moore

This is a quick and delicious chocolate cake. Very very chocolaty.

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
  2. Make chocolate pudding according to package directions.
  3. Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
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I was reluctant to try this recipe after all the negative reviews, but I'm glad I did. I followed the recipe to a T and it came out fabulous. Everyone loved it! I think some of you didn't understand the directions is all. If you add the dry cake mix only to the pudding with the 2 eggs and chocolate chips it comes out perfect. I think people were mixing the cake mix as usual then adding the pudding, etc that is where your problem could have been. I say try it again! If you follow the directions exactly as written you shouldn't have a muddy mess.


This recipe did not work out for me. I didn't know what I was to do with the pudding part - leave it liquidy or continue and beat it, then add it to the cake? I left it liquidy, and it was a complete disaster. Maybe better directions would have helped.


I'll start by saying this cake tastes quite good, especially refrigerated with a cream cheese icing. That said, there is something very wrong with this recipe. If you try it and have problems, you're not imagining it. Either ingredients are missing, or directions are not specific enough, because as-written, the end-result will be a cake pan full of hot, liquidy goo. If you cook it 15-20 minutes longer, it eventually becomes semi-solid and edible, but caves in drastically as soon as it's removed from the oven and has a very odd texture. If you continue cooking it, expecting it to become a solid cake-like object, you will be left with nothing but a burned gooey mess. It's very strange! I recommend either "Too Much Chocolate Cake", submitted by Denise or "Chocolate Cavity Maker Cake" submitted by Caitlin Koch instead of this flawed recipe. They're the same concept, mostly the same ingredients, but result in a far better cake.