Ingredients2 h 35 m servings 423 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan.
- Mix cake mix, pudding mix, sour cream, oil, beaten eggs, and water in a large bowl until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven until top is springy to the touch and a wooden toothpick inserted comes out clean, 50 to 55 minutes. Cool cake thoroughly in pan at least 1 1/2 hours before inverting onto plate. Dust with confectioner's sugar before serving.
- Editor's Note:
- This recipe is a healthier version of Too Much Chocolate Cake.
Per Serving: 423 calories; 24.3 g fat; 50.5 g carbohydrates; 6 g protein; 70 mg cholesterol; 519 mg sodium. Full nutrition
ReviewsRead all reviews 6
The 'crumb' was off for me personally, from the original version of the cake. I used 1 cup of mini chocolate chips to keep them from sinking to the bottom of the cake. It was drier and less de...
I DID BOTH VERSIONS AND HAVE DONE THIS ONE TWICE BY ACCIDENT BECAUSE I BOUGHT LOW FAT SOUR CREAM FOR SOMETHING ELSE AND ENDED UP USING IT. I DID THE HALF OIL BECAUSE OF OTHERS SAYING THAT 1 CUP ...
Awesome!! I'm on a diet and wanted to cut back any way I could. I used instant low cal low fat chocolate instant pudding also low fat sour cream I've made this several time and it's wonderful.
This is a great recipe...easy to follow, inexpensive to make, and very tasty without the calories. This recipe stretched to 36 cupcakes that are (unfrosted without confectioners sugar or icing...
The original is still my preference, but this was still very good and everyone enjoyed it.