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Chocolate Pudding Cake IV

LOREENALD

"A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven."
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Ingredients

1 h servings 384 cals
Original recipe yields 16 servings (1 - 10 inch Bundt pan)

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt(R) pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
  4. Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 384 calories; 25.8 g fat; 37.5 g carbohydrates; 5 g protein; 59 mg cholesterol; 398 mg sodium. Full nutrition

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Reviews

Read all reviews 49
  1. 52 Ratings

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Most helpful positive review

I've made this a few times now. I cut down to 3 eggs and cook a little longer than 6 hours in the slow cooker, it doesn't have the texture of cake -but it's not supposed to. More like pudding/ca...

Most helpful critical review

I'm afraid that there is too much fluid in this recipie, as mine came out a very stange texture...not cake like at all. The flavor was very good, but the cake was heavy, wet and spongy.

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I've made this a few times now. I cut down to 3 eggs and cook a little longer than 6 hours in the slow cooker, it doesn't have the texture of cake -but it's not supposed to. More like pudding/ca...

This cake has a bit of a wierd texture, but is awesomely sweet and sooooo moist. I have given out the recipe several times. It has been a huge hit at my house! I serve it as the base of a sun...

I'm afraid that there is too much fluid in this recipie, as mine came out a very stange texture...not cake like at all. The flavor was very good, but the cake was heavy, wet and spongy.

This cake was a bit too moist and was a odd texture. Good taste if you don't like sweet cake, however I would only use 1/2 the sour cream and 1 less egg if I made it again.

This was very easy and delicious. I made it in my crock pot, but keep a watchful eye over it as the time stated in the recipe would have resulted in burning. It was done in 4 hours. We loved the...

I managed to burn mine to an unwholesome crisp. I thought that it was supposed to be dry like an oven baked cake, so I let it linger in the crock pot for an hour extra. Not a good idea. Charr...

The flavor of this cake was good, but mine was too moist. Next time I will cut the sour cream in half or reduce the oil.

I love this recipe! It's great because you can make it early in the day and it's ready later for company. Once it appeared fairly set, just a little jiggle to it, I turned the crock pot to warm ...

I thought this was a good and easy recipe to have on hand when you need something in a pinch to take to a potluck. I baked it in a crockpot using the exact ingredients listed and baked it on low...