This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!

BNB

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 - 10 inch Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.

  • Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

  • To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Nutrition Facts

629 calories; protein 7.9g 16% DV; carbohydrates 67.8g 22% DV; fat 40.8g 63% DV; cholesterol 87.7mg 29% DV; sodium 572.6mg 23% DV. Full Nutrition

Reviews (355)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2004
This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted 1/2 cup Kahlua for the water, and used a BC Chocolate Fudge cake mix instead of Devil's Food. As most reviewers discovered, it takes about an hour to bake and as a matter of fact, I think mine took longer. I made a Chocolate Kahlua Glaze instead of the one in the recipe. Read More
(132)

Most helpful critical review

Rating: 3 stars
04/17/2009
I wasn't a big fan of this. It is a fairly average, pudding enhanced doctored cake mix but even at that, certainly not the best I've ever tried. Dare I say that it was TOO rich, too heavy and dense? It was just overkill. Also, as others have noted, the baking time is not within the range of being accurate. As written, if you're using the pan as directed, you'll find you need to bake this at least an hour, if not 75 minutes. If I had to do this all over, I would have eliminated the chocolate chips in the batter, or maybe used half the amount in miniature chocolate chips. Read More
(56)
416 Ratings
  • 5 star values: 316
  • 4 star values: 67
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 9
Rating: 5 stars
01/16/2004
This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted 1/2 cup Kahlua for the water, and used a BC Chocolate Fudge cake mix instead of Devil's Food. As most reviewers discovered, it takes about an hour to bake and as a matter of fact, I think mine took longer. I made a Chocolate Kahlua Glaze instead of the one in the recipe. Read More
(132)
Rating: 5 stars
01/16/2004
Absolutely wonderful. I have made this cake 3 times already, and every CRUMB is eaten. I don't even bother with the frosting. I've found it makes it too rich for me. A little powdered sugar sprinkled on the top is perfect! Very,very moist and delicious. Read More
(112)
Rating: 5 stars
01/16/2004
This is one FANTASTIC recipe! I made this yesterday for a friend's dinner party and it was a huge hit. I took the advice of previous reviewers and cooked it for one hour. After one look at that horrendous nutritional table (not for the faint hearted) I used low fat milk and sour cream in an attempt to reduce the fat content. I filled the centre of the bundt with whole strawberries, then drizzled the glaze over both the cake and the strawberries. I served it with vanilla ice-cream, and it was heaven! I chilled it in the fridge for a few hours, which resulted in a sort of dense, but fudgey cake. Onto the treadmill for me today! Read More
(85)
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Rating: 3 stars
04/17/2009
I wasn't a big fan of this. It is a fairly average, pudding enhanced doctored cake mix but even at that, certainly not the best I've ever tried. Dare I say that it was TOO rich, too heavy and dense? It was just overkill. Also, as others have noted, the baking time is not within the range of being accurate. As written, if you're using the pan as directed, you'll find you need to bake this at least an hour, if not 75 minutes. If I had to do this all over, I would have eliminated the chocolate chips in the batter, or maybe used half the amount in miniature chocolate chips. Read More
(56)
Rating: 5 stars
12/15/2003
Could chocolate cake actually be TOO rich? If so this is it. Extremely moist. Make sure you use a large bundt pan mine overflowed. Read More
(48)
Rating: 5 stars
12/15/2003
I LOVED this cake!! It was delicious!If you are reading this and wondering if you should make it I have an answer for you:YOU SHOULD! In fact you should already be in your kitchen making it. This cake is a chocolate lovers paradise.It's rich and fluffy and well CHOCOLATEY!! I give it 5 stars! Read More
(47)
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Rating: 5 stars
12/26/2003
try using raspberry chocolate chips and a light drizzle of pureed raspberries. add a bit of cool whip with a dusting of cinnamon. very elegant! Read More
(36)
Rating: 5 stars
12/30/2003
Incredibly moist! Everyone loved this! The only problem I had was that I had too much batter for my bundt pan and I filled it so full that it flowed over and burned on the oven. I will dump out excess batter next time so that my house doesn't smell of burned cake.... Read More
(33)
Rating: 5 stars
12/15/2003
very easy and good. I used mini chips, chocolate milk instead of white and lite sour cream. I baked for about 55 min. I thought it was going to overflow but it didn't. I used non-stick aluminum foil on top for the last few minutes of baking to prevent the top from getting too hard and brown. I topped with Chocolate Glaze from this site.Excellent cake. Thanks Jackie Read More
(27)