Chocolate Cavity Maker Cake

Chocolate Cavity Maker Cake

1233

"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'"

Ingredients

2 h servings 528 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
  3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Footnotes

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

1233
  1. 1521 Ratings

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My boyfriend's mother is supposedly famous for this cake, and the first time I tried the infamous dessert, I laughed silently to myself knowing that I could out her secret and it's ease with a m...

Absolutely fantastic! Used a devils food cake box, 1/4 cup Godiva and 1/4 Kamora(just like Kahlua but 1/2 the price!), and only one cup of chocolate chips (mini is best but not essential). Used...

Yes, this is a very rich, sweet, moist, dense cake. Made this about 4 times and second time decreased chocolate chips to 1 cup, which is plenty sweet and taste better. I also used 1 cup of Iri...