Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This is my favorite chocolate cake ever. Given to me by a friend as a 'get well' cake, I've managed to coerce him into giving me the recipe. So good it needs no frosting!



Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10-inch fluted tube pan (such as Bundt®).

  • Mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. Pour batter into the prepared pan.

  • Bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. Cool in pan on a wire rack. Slice cake and microwave each piece for 10 seconds to serve.

Cook's Note:

An optional idea is to let cake cool; slice strawberries and put on the top of the cake, then pour magic shell over the cake, then store in the fridge until it hardens.

Nutrition Facts

274 calories; protein 3.7g; carbohydrates 32.5g; fat 15.9g; cholesterol 37.9mg; sodium 354.9mg. Full Nutrition