Easy Chocolate Chip Pound Cake

I just keep making "this" cake. I did vanilla pudding/milk chocolate chips first, then chocolate pudding/semi-sweet chips, then lemon pudding/dried blueberries (that was wonderful!), then chocolate pudding/heath bits and milk chocolate chips, then pistachio pudding, then butterscotch pudding/mini-chips, and most recently, coconut pudding/mini-chips.. and they've all been big hits. most versatile and easily adapted recipe I've ever come across. In the process I've reduced the oil to 1/2 cup, and this last one was skimpy on the sour cream too (because I didn't have the full amount on hand).. I really think it's better with the less oil. (try the lemon/blueberry one.. yummm..)

I should of reviewed this MUCH sooner. This is great. I made this cake for the first time back in December and have made it about 30 times. I sell cakes and pies out of my home and this is a big seller. The only problem I found was it takes 1.5 hours to cook instead of 55 to 60 min. I used the mini chips and have never had a problem. I use the whole 3/4 cup of oil. Anyone who states that this recipe did not turn out, needs to give up baking for they do not know what they are doing.I do use a Chocolate glaze instead of dusting with confectioners' sugar.

Very good and super moist (almost too moist)! I used vanilla pudding instead of choc. Most all of the chips sort of settled to the bottom of the cake during baking so perhaps mini choc chips could be used instead with more even results.

I should of rated this recipe 2 years ago but better late than never. I have fixed this cake at lease 20 times and all I can say is EAZY and GREAT!! I do adjust the temperature for baking from 325 degree to 350 and bake for 50 minutes. At the 325 degrees it takes longer than stated.

I first had this cake when my boss made it for me for my birthday-- but I had given her the recipe off this site. It was wonderful! Then I tried it for myself and it flopped! I baked it about 20 minutes longer than it said because it wouldn't get done, then the top got too dark- but when I tried to invert it onto a rack the top half stayed in the pan (but it still tasted really good so I put it in a ziploc and my fiance and I ate it with ice cream and hot fudge!!).....so then I tried it in 3 8 inch layer pans-- that worked pretty good, but lost the "pound cake" feel. FINALLY, I tried it again today with only 1/2 cup of the oil and I used 1 cup of choc chips-- and it turned out beautifully-- I'm taking it to work tomorrow for a co worker who is a chocaholic and I know he'll love it!! Just a note, though, I had to bake it for an hour and 20 minutes. My oven may be a little off, but I have a temp guage that said it was fine-- My point is-- if it doesn't work the first time, try, try again because this cake is one that you won't be able to resist!!!!! yummy....

I made this yesterday for a friend's birthday using vanilla pudding, mini chocolate chips and peanut butter chips, and drizzled "satiny chocolate glaze" (from this site) over the top of the cake. It was wonderful! I did use about 1/2 cup oil and reduced the sugar to about 1/3 cup. Note that this is a very moist cake. I baked it for about 65 minutes because I didn't think it was getting done. It always seemed wet inside. I probably baked it a little too long - the inside was still very moist but the outside browned a bit too much. A very versatile and easy recipe. Thanks! 3/31/03 - I made this recipe for my Mom over the weekend. I used a white cake mix, lemon pudding and about 3/4 cup of dried blueberries. It was very good. So good that most of it is already gone.

Very good and easy cake..thanks t's mom! I cut the oil to 1/2 cup, and the cake was still very moist and light. Also, I just happened to find white chocolate pudding mix at the grocer, and tried that...it was delish! Hard to believe this is not a total "from scratch" cake...I'll never tell!

I made this cake with vanilla pudding, because I didn't have chocolate. I used mini morsels instead of the bigger chocolate chips. I have tasted this cake both with chocolate and vanilla now and have to say that it is great both ways!! I wonder how it would be with either lemon or banana pudding? I also used loaf pans so that I could freeze part of the recipe. They turned out great!!!! Thanks for such an easy and versatile recipe.

I have made this cake twice now. My boys love it. My husbands co-workers said it was the best cake they had ever had. This one is definitely a keeper (Thanks!) I did reduce the sugar to 1/4 cup and the oil to 2/3 making the difference up with water. Saved a few calories(ha ha ha)

We found this way, way too rich for our tastes. Don't think we'd try this one again anytime soon.

Very moist and delicious! I used chocolate fudge pudding, since that is what I had on hand, as well as semi-sweet chocolate chips. Had no trouble at all with regular-sized chips, they did not sink to the bottom. I will make this again and again - thank you! MMM!

This cake turned out SO moist! The only thing I did differently was I used mini chocolate chips instead of regular chips and I'm glad I did!. Those chips stayed all throughout the cake perfectly! The only thing I would do differently is I would put the cake mix through a sifter before making the cake as I had a few small yellow bits in amongst the cake. When I made this cake I also made a pumpkin/cinnamon cake. I subbed a box of pumpkin pie spice pudding(available around the holidays) and half a can of pumpkin puree. Half a can of pumpkin is only about 2/3 cup so I topped it off with sour cream so I had the other half a can for the next time. Instead of chocolate chips I used cinnamon chips(available around the holidays) and this cake also came our super yummy! There were mixed views from the family about how there wasn't enough pumpkin flavor but I thought it was delicious. I do agree with some other reviews that there might be a little too much oil in it so I might cut back a little next time.

LOVE this cake - just wish it didn't use a cake mix as I generally cook from scratch. I like to bake this in mini bundt pans (1/2 cup batter per pan, bake on cookie sheet for 30 minutes). I serve the cake warm with the following chocolate sauce on top: 8 oz Ghiradelli semisweet chocolate squares, 1 cup cream, 1/2 cup sugar. Chop chocolate evenly. In saucepan, heat 1/2 cup of the cream and all of the sugar until it starts to boil. Remove from heat. Add chocolate and stir until smooth. Add remaining 1/2 cup cream and again stir until smooth and cream is incorporated. While warm, pour over warm cake. Can reheat "leftovers" later for another cake. Serve over cake with a scoop of vanilla ice cream. YUMMY! Taste VERY MUCH like Appleby's Triple Chocolate Meltdown. Also, this cake works great in 3-D CHARACTER CAKE PANS! Made an upright train cake for my son's birthday using this cake recipe, and it turned out wonderful!

I love this cake, super yummy! I put it in two 9" pans and used a filling, it was a HIT!!!! I coated the chocolate chips in a little bit of flour, it keeps them from sinking to the bottom. Two thumbs up!!! Thanks!

I tried this recipe exactly as stated first and it was simply too rich for us. Then I adapted it using 1/2 c. butter instead of oil, added NO extra sugar, used lite sour cream and no chips or dusting sugar and it was phenomenal! Thanks for the idea! It was good with butter pecan cake and pumpkin pudding, also chocolate cake with chocolate pudding and vanilla frosting is a winner! So many combos!

This cake was very moist and delicious. Only problem I had was cook time. Had to leave it in about 15 minutes longer than directions stated. This is a great cake.

Easy and delicious! I used 1/2 cup of oil omitted the sugar, and used a tube pan. It turned out great.

Excellent! This has to be the most moist cake I have ever tasted. I used Devils Food Cake and Chocolate instant pudding. Will definately make again.

I used about 2/3 cup oil and cooked on 325 x 60 min. Came out great. Also - used regular chips and had no problem with them dropping to the bottom.

This is a good, although I admit some disappointment in the white lumps that remained from the yellow cake mix and didn't incorporate. While I mixed the batter very well, over mixing isn't good and the cake doesn't entirely 'mix'. I'd use a chocolate cake mix next time so that presentation isn't a problem.

This is the second five star cake recipe I have tried that I didn't care for. I think it is the pudding in the recipe, it has an odd taste to me. I used a package of small semi-sweet chips like someone recommended and I had no problems with anything sticking to the pan. This recipe was moist and wasn't bad, I just thought it tasted like something out of a box.

I used this recipe as a base to make a couple types, and am thinking up more! The first was devil's food cake mix with vanilla pudding mix and Kahlua instead of water, dark chocolate chips and fudge icing. So decadent I had to stop them from fighting over the last piece. The second was french vanilla cake mix, white chocolate pudding mix, Advockaat (egg cream liquer), and white chocolate chips, french vanilla icing. (We decorated it with red and green for x-mas) There isn't any left, so I think I am going to have to think up another. ;-) Thank you so much for such a wonderful base recipe! ps My daughter Tricia, whom we call T, said: "of course its good, its from T's mom!" lol

great! I used coconut oil instead of vegetable oil. I omitted the extra 1/2 c of sugar. Topped it with homemade whipping cream, blackberry and some mint for presentation. Took a little over 60 minutes to cook. yum!

Love, love , LOVE this cake. My very picky aunt really like it. I made the version using lemon pudding and dried blueberry juice-infused cranberries (couldn't find dried blueberries in my little town). It was moist and tender. I had to bake it a little longer and had a lttle trouble getting it out of the Bundt pan that I used but it was still pretty enough to put on a cake stand. It was the perfect ending to great Saturday evening meal.

Mmmmmmmmm! I made this for a surprise birthday party for my friend and everyone loved it. I used light sour cream and chocolate fudge pudding mix. As other reviewers had suggested, I used mini chocolate morsels instead of the regular and had no problems at all with them sticking to the pan. I also added some toffee chips to the batter and only used 1/2 cup of vegetable oil. The cake turned out dense, like a true pound cake and so chocolaty good! Since the birthday girl is an extreme chocolate lover, I topped the cake with the 'Satiny Chocolate Glaze' from this website. Then, I topped that with toffee bits and melted some buterscotch chips, put them in a small ziploc bag and squeezed out twirlies on top of the cake. It looked fantastic and tasted awesome. I'm not really a huge chocolate lover, but even I liked it a lot. Definitely going in my 'keeper' file!

I made this cake over the weekend and it was delicious. I did omit the sugar, reduced the oil, and used semi-sweet chocolate chips. It is "lip smackin" good heated a few seconds in the microwave and served with cool whip...tastes like it just came out of the oven. It is very moist and and I will make again soon.

This is a great recipe...I have made it many times with several variations (different flavor cake mixes/pudding). Just tried a yellow cake mix with lemon pudding and blueberries instead of chocolate chips...yummy!

I don't really know where to start with this recipe. First, I used a lemon pudding mix and the dried blueberries as some people suggested but I followed the recipe exactly otherwise. The cake came out different from what I expected. It isn't a pound cake in the traditional sense. It is very oily and doesn't seem as sturdy as a pound cake. There is so much oil that quite a bit remains on the plate. It also caused the cake to stick to the plate in a gooey, unappetizing way. It was definitely finished baking, just far too oily. I plan on putting some frosting on this cake and keeping it in the refrigerator. Perhaps chilling it will help it firm up a bit. It isn't an inedible cake especially if you don't bake from scratch very often but it does retain that weird "manufactured" quality that cake mixes often have. I'm giving it 4 stars because I should have known what to expect from a cake mix. Minus 1 star for being overly oily and another for calling itself a pound cake when it is not.

I made this cake and brought it over to a friend's house as a housewarming gift - they absolutely loved it! In fact, her husband and oldest son were fighting over the last slice. The best thing about it is that it's so easy to make. I used mini semi-sweet chocolate chips and vanilla pudding - it worked great. The mini chips didn't sink down to the bottom.

This cake was delicious! Definitely one of the easiest cakes I've ever made. I took it to a church luncheon today and everyone loved it. My chocoholic kids want MORE!!!!

Over the years of passing this cake off as a scratch cake, I have found that using a 1/2 cup of unsweetened applesauce in place of the oil works great -- fewer calories and still very moist. You can also use egg beaters and the low-fat or sugar-free versions of sour cream and pudding to decrease the calories.

I made this cake for xmas and it was wonderful and so moist and I didnt add the chocolate chips because I used them in my double boiler and added butter and powder sugar and melted all of tat and poured it on top of the cake! Yumm

This is very good, however, mine is just as good and even easier to make. See Chocolate Chip Pound Cake.

I followed the recipe exactly, only difference was that I used mini chocolate chips. I never got to taste this cake as I gave it as a hostess gift, but I was told it was excellent. It was certainly very easy to make, and smelt delicious!

Just tried this recipe and I looove it! I was looking for a good chocolate chip cake for my daughter's birthday and liked the ingredients I saw. I used yellow cake mix & mini chips. I made cupcakes with it and they're so dense and moist! I omitted the sugar, used 1/2 cp oil and low fat sour cream. I tossed the mini choc chips in some of the dry cake mix to prevent them from falling to the bottom of the cupcakes. It worked great! I got 24 cupcakes & 1 mini loaf out of the recipe. I'll definitely be using this again! It will make great mni loaves to give as gifts! Can't wait to hear what my friends and family think of them!!

I love this cake and will always keep making it,and even changing the morsels to something like white chocolate morsels or peanut butter chips.

Awesome is the only word I can use to describe this recipe. I took advice and used vanilla pudding instead of chocolate. Very moist. Took to work and everyone loved it. Will definately make this one again, but next time will try suggestion of lemon pudding and blueberries..

was the best cake ever so moist I froze some and when I defrosted it it was as good and moist as when I first made it .I did not have yellow cake mix used chocolate and used white chocolate pudding I will make this again i'm sure!!!

OMG this is great. After reading reviews, I reduced oil to 1/2 cup, cooked at 350 for 50 minutes and it was perfect. The other thing I did was use mini semisweet bits and mixed them with 1 tablespoon flour before folding into the batter to keep the bits from dropping down to the bottom of the cake. It's wonderful. Thank you Prissycat.

This cake is wonderful using cream of coconut pudding and 1/2c. up shredded coconut and 1tsp of coconut extract!! It gets great reviews.

Great cake i used this as a welcome home cake for my friend and she absolulty loved it i did use milk instead of water and make it a two layer cake and it was the best

Delicious. I didn't have yellow cake mix so I used chocolate cake mix. Used vanilla pudding mix (the larger size) and only 1/4 cup of white sugar. Sprinkled about 1/2 cup chopped pecans on the bottom of the bundt pan before baking.

My family of 3 had this cake wiped out in 2 days! I used the chocolate chips and WOW wasn't it great! Thanks for sharing this awesome recipe!

Fabulous - comes out perfect every time. My family requests this one frequently! Very easy to make and worth the 56 minutes of baking time.

This is an outstanding recipe! I reduced the oil to 1/2 cup and used 5.9 oz. package of instant chcolate pudding mix since I couldn't find a 3.9 oz pudding mix. Also, as others suggested, I mixed 2 TBSP of flour with the chocolate chips and frosted with "Easy Chocolate Bundt Cake Glaze" from allrecipes. This is a fantastic cake!

Amazing recipe..made it several times and I always have to pass on the recipe. I use Devil's Chocolate cake mix instead of yellow. Probably the easiest cake I have ever made, moist and perfect every time!

I haven't actually made this (yet) but a friend of mine made it for us after our baby was born. It was delicious! I am not a huge fan of cake because I always find it dry, but this was extremely moist, even after several days. She substituted the chocolate/peanut butter swirl chips.

Add more choc chips!

This is so good, it doesn't even need a glaze!! I normally use a yellow cake mix with a box of vanilla pudding instead of the chocolate. It is incredibly moist and gets better every day (if it lasts that long). I mix some of the chocolate chips into the batter, then sprinkle a few on top before sticking it in the oven. Otherwise the chocolate chips tend to all congregate at the bottom of the pan. GREAT recipe! This one is a keeper, folks!

With some chocolate gnache on top and a little whipped cream on the side this is the perfect dessert. Every one went back for seconds.

Makes an ordinary cake mix not so ordinary. The super moist cake tastes great and is super easy!!

WOW!!! This is truely the easiest and most moist delicious pound cake I have ever had. I also reverse the recipe with chocolate cake mix and vanilla pudding...... still comes out yummy and my kids immediately said "Oh mom this one is a keeper". The only change I make is I preheat and bake at 350 degrees for 55 minutes ....... it comes out perfect...... Thanks Prissycat

This cake is moist, rich and easy to make. I did make every attempt to slash the calories though. I used Sugar-Free Vanilla Pudding with my Yellow Cake Mix. I didn't add the sugar...the cake mix and pudding mix are sweet enough. I also used 1/3 cup unsweetened applesauce, plus 2 Tablespoons Canola Oil, and I used Lite Sour Cream, and mini-chocolate chips. My daughter just called and said she used a Lemon Cake Mix along with a Sugar-Free Vanilla Pudding Mix....along with the same adjustments I made to cut the calories. She says I just have to try that combination, it's delicious. She put a Lemon Glaze on the Cake also.

Yummy! I used a vanilla cake mix (since I didn't have yellow), reduced the oil to half a cup and used 3/4 c. of mini chocolate chips. It took a little longer to cook - 68 minutes However, it tasted very good and was so moist.

This was great and really easy. I made two different cake for my sons birthday one w/ oreo cookie pudding one w/ vanilla pudding & choc chips. All my guest commented how yummy both were.

Moist and nice, though the outer edge was a lighter, more "baked" looking color than the darker inside. I used Chocolate Fudge instant pudding, for a rich and amazingly chocolate-y flavor, and semisweet chocolate chips. The guests I had over loved it, and declared it amazing, so I'm happy with it! Baked at about the right time, according to the instructions. Next time I'll try fat-free sour cream and another type of pudding. Delicious though, and perfect for people who like chocolate a LOT.

I made this today for the first time and will be making it again and again! I chose the lemon pudding/blueberry option using fresh blueberries instead of dried. I also used only 1/2 cup of oil as many of the other reviews mentioned. I put in all of the other ingredients as called for, but I think the sour cream could be lessened to 3/4 cup or even 1/2 cup as my cake, cooked at 325 for 55 minutes is still VERY moist. Regardless, it is delicious. My kids, 9 & 7, and my husband were instant fans! Oh, I also added about 3 T. of lemon juice to the batter.

I make this cake using Devil's food cake mix(Duncan Hines), devil's food instant pudding(3.9 oz), 1 1/2 cup semi-sweet chocolate chips, 1/2 cup water and oil, no sugar, and Pam and cocoa not flour for the bundt pan. I don't dust the cake. VERY rich, but my friends are adicts. I'm very popular around Christmas!!

this has got to be the best chocolate cake I have eaten, and also the easiest to make. I make this cake at least 1 time a week for my family and friends.

Super Moist Cake! I used vanilla pudding when I prepared it. I also think that I will use mini chocolate chips the next time I make it, because the larger ones mostly settled to the bottom. I think that these would make excellent muffins/cupcakes.

I made this cake last night and it is so yummy! Very moist! This will become one of my go to recipes! The only change I made was that I did not have a box of yellow cake mix and instead I used a Devils Food box mix! Which is probably how I will make it from now on. Thanks for sharing!

This has an old fashioned grandma made it cake taste! I used sour milk in place of the water and cut the oil in half. It is very very tasty.

amazing tastes and looks great!

EXCELLENT cake!! My husband and family absolutely love it! I use vanilla instant pudding and mini chocolate chips and it comes out perfect every single time!

Hang on - this is under the heading "non-cakemix cakes." The "recipe" calls for a box of instant pudding and a packet of cake mix ... need I say more?

Very easy to make and absolutely delicious! Should have used the small pieces of chocolates. Thanks!

This is an absolutely delicious cake and so easy to make. A couple things, I used vanilla pudding and the mini chocolate chips. I also needed to bake this for 65 mins, so make sure you pay attention to your baking time and take it out once a toothpick is completely clean.

This is THE BEST cake I've ever made! Everyone loves when I bring it still warm from the oven!!

Awesome recipe, the pudding really makes its moist and dense. I highly recommend mixing in some cream of tartar or merengue powder if you are making icing for this cake. Made all the difference. Was a hit at my office party.

This is a great cake! The only thing that I do differently is use the mini chocolate chips.

This is a great cake, but I make it a little differently. I substitute 3/4 cup of strong coffee for the water and add 3/4 cups chopped pecans. It is always a hit, and so moist.

This was the best tasting batter...I just knew it would come out perfect, but I agree with the others that there is too much oil (and I even cut it down to begin with). I will try 1/3 to 1/2 c next time. It will be worth trying this again because the flavor and aroma are great. I went chocolate all the way, of course :).

I took this wonderful and easy to make cake to work. The chocoholics I work with devoured the cake in no time. Absolutely delicious and moist! I'd highly recommend trying this one if you're looking for a simple yet tasty cake.

I absolutely love this recipe, I've made it 3x in 1 wk to share with work, family and friends. I did cut the oil a bit, used fat-free,sugar-free choc.pudding, and low-fat sourcream and,there was no difference in the outcome. I used 1 cp of the mini choc. chips and 2tsps of vanilla,then I cooked it exactly 60min so i didn't have to take out and put in again. Rave reviews from everyone. I too will try the lemon/blueberry version. Can't wait!

I've been making this cake for at least four years since I got my cake mix miracles cookbook from southern living. This is an amazing cake and SO easy too!

This is a very good recipe....I used the chocolate pudding (will try vanilla next time) and milk choc chips but I do not think it resembles a traditional pound cake though. It made two large loaves as I baked it for over an hour in 2 loaf pans. I will make it again, it was very good but I am still looking for a good traditional pound cake recipe. :)

This cake was so easy to make, and I was able to easily substitute ingredients for what I had in my cupboard. I took it to work, everyone was so impressed with how moist it was. I will definitely make this cake many more times with many different variations!

I just made this today for a women's brunch at my church--I used devil's food cake and made the rest as directed. I glazed it with 3/4 cup powdered sugar mixed with 2 Tbsp of sour cream--it was a BIG hit!!! So moist!

I had to bake it for an added 20 minutes. It was very tasty!

This was so incredibly moist and delicious even after sitting overnight in the fridge loosely wrapped in plastic! It was super easy to make and modify! I have since tried this recipe with confetti cake mix and vanilla pudding with great success also!

Made it for my coworkers and they raved for a whole week (while consuming it within a few hours). Needs A LOT more chocolate chips than 1/2 c. I used 1 c. and it wasn't enough. Also, you probably could drop the 1/2 c. white sugar. It's sweet enough without it.

This cake lives up to everyone of the rave reviews it has received. I don't care for a real intense chocolate flavor and this was just perfect. I make this cake in mini bundt pans and it turned out great.

I've made this cake several times and it has been a big hit every time! It is super moist and really chocolatey, so be prepared for a very rich dessert. The only problem I have had is that I need to cook it for at least 70 minutes - it might be my oven, but if I don't cook it that long it doesn't get done in the middle. When it turns out though, it is SUPER YUMMY!!

Really rich. Next time I'll try it with the vanilla pudding for the contrast. We loved it.

Although everyone that ate the cake said it tasted good. I felt that it was too oily. I had to blot the cake with paper towl to get some of the oil off. I used a silicone bunt pan and Pam with flour and it was very greasy. I'm not sure if it was because of the silicone pan, but I gave it the 4 stars because of the oil factor.

made this for new years and everyone loved it! very moist, very easy! definately a keeper!!

This is a wonderful cake to be so easy. Used vanilla pudding (3.4 oz) and mini chips and glazed with Satiny Chocolate Glaze and topped with toasted walnuts. Really liked this recipe.

this is a great cake. I make it for the fire station they had their elections and the men just raved about it. it was a very good tasting cake. I am making another tonight and this time I am putting in a lemon cake.

LOVE this cake! It was a huge hit with company. The only change I made was using a full cup of chocolate chips instead of a 1/2 cup. I will def. make this cake again and again- so easy and yum!

This is a delicious cake! One thing to note--I copied the recipe exactly (except used canola oil instead of vegetable oil) and it turns out to be more of a chocolate cake than a yellow cake. So I wouldn't expect it to look like the yellow cake in the picture. But it tastes delicious!

Awesome!!! for less fat and still moist and delicious cake, reducing oil to a half cup and increase oven to 350 degrees and bake for 50 minutes!!! I make this cake often and with so many variations that others have suggested. i use vanilla,(and add 1/2 cup of unsweetened cocoa if out of chocolate pudding) lemon, chocolate or cheesecake flavored pudding mix...delicious!!!

Due to the downsizing in cake mix sizes, all cake mixes now come in smaller boxes. In any recipes calling for an 18.25 oz cake mix (the "old size") just add enough flour to bring the cake mix up to 18.25 oz. For example, in this recipe,I had to add 2 oz of flour to the cake mix to bring it up to 18.25 oz as the recipe calls for. Otherwise, I made this exactly as the recipe stated, and it was perfect!

I used milk chocolate pudding and left out the 1/2 cup of sugar. It was very moist and just the right amount of sweetness without the extra sugar. Everyone loved it, and it was pretty easy.

Okay, here are my two cents. This recipe is FANTASTIC, with a few little changes. I use the sugar-free, fat-free instant white chocolate pudding mix, Duncan Hines yellow cake mix, 1/2 cup of the oil (and I use Enova oil), I use Egg Beaters for the eggs and I use fat-free sour cream. I save the fat wherever I can, but have made this recipe both ways (fat-full and much less fat) and both are absolutely equally as good. I also use one cup of semi-sweet chocolate chips. I have NEVER had anyone say anything but how yummy this cake is and I get tons of requests for the recipe.

Very good and SOOOO easy!! I usually use yellow cake mix, chocoalte pudding, and milk chocolate chips in this cake. I have used all chocolate with semi sweet chips - good, but VERY rich. Yesterday I made it for DH to take to work today. I used yellow cake mix, chocolate pudding, half milk chocolate chips, and half semi sweet. I only had 1/2 cup of sour cream on hand, so I used that and 1/2 cup of whipped cream cheese. He said it was eaten in minutes and was the best version I've made. I will make another this weekend to verify. ha ha!

This is a very yummy recipe! I baked it in 2 8" rounds, filled it with whipped ganache, and covered it in chocolate ganache. It was a great combination. I sent it to work with my hubby and everyone loved it.

I fixed this cake the night before Thanksgiving and my husband whom doesn't like chocolate loved it! He ate about a third of it that night. It was a very easy cake to make and had a very good flavor. I used mini chocolate chips and it turned out great. I chilled mine because I prefer cool cakes. This recipe is a keeper.

Everyone loves this cake!! I love it because its good and easy!!

Really good and very moist.