Lisa's Chocolate Chocolate Chip Cake

Lisa's Chocolate Chocolate Chip Cake

Lisa S. 0

"Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired."

Ingredients {{adjustedServings}} servings 516 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake for 1 hour. Allow to cool.
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Reviews 466

  1. 545 Ratings


I have made this per recipe directions, but I now make it a little different (if you see how many calories for one serving, you'll know why I changed it a little. 525 calories for 1/12th of a cake? Who cuts it into that small of pieces....LOL) I use fat free sour cream, sugar free pudding and use 1c of no-sugar added applesauce instead of oil & egg beaters in place of eggs . It still tastes GREAT and you reduce the calories to about 290 calories a serving and the fat by OVER 1/2 per serving! (my husbands male co-workers ask for me to send this in about once a week and they have no idea it is 1/3 less calories, 1/2 the fat and less sugar then original recipe I sent in before) The orginal version is 6300 calories for the whole cake and 432 grams of fat. The reduced version is 3570 calories and 180 grams of fat for the whole cake.


Two stars as written, simply because having made variations of this recipe many times I was familiar with it enough to know that a full cup of oil is not only unnecessary, but excessive. Using 1/2 cup of oil ups this to 4 stars. I used this as the base for "Ho Ho Cake," also from this site. In addition to the reduction in oil, I used a devil's food cake mix and, for oomph in chocolate flavor and to disguise that "cake mix taste," I used 1/2 cup of brewed coffee for the water and added 1 tsp. of chocolate extract. Moist and tender crumb, richer and more flavorful than just using the standard cake mix directions. This was just perfect for what I was looking for.


I give this recipe an excellent review BUT I learned something on the second try. When I used tyhe recommended mini-chocolate chips they disappeared into the cake when baked. Next time I used chocolate chunks and they were obvious in the prepared cake which is what I was trying for. Extremely moist and delicious!