-
-
My review
Too Much Chocolate Cake
Denise
"This cake won me First Prize at the county fair last year. It is very chocolaty."
Added to shopping list.
Go to shopping list.
Ingredients
servings 600Original recipe yields 12 servings (1 12 cup Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5k7135 Ratings
-
-
-
-
-
Most helpful positive review
1/8/2007
As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be...
Most helpful critical review
6/2/2008
HELPFUL TIPS AFTER READING ALL THE REVIEWS: Well despite wanting to say I made a cake from "scratch" as I hate any boxed items, I tried this & the soldiers loved it! I only use 1/2C of olive o...
Most helpful
Most positive
Least positive
Newest
1/8/2007
As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be...
5/1/2008
Cut the calories and this cake still tastes awesome. I used Sugar free pudding mix, fat free sour cream, unsweetened applesauce instead of oil, and egg whites... you'd never know it was ~200 le...
3/17/2006
Very, very moist, rich cake. Followed recipe exactly. This is going to become a standard at our house. Perfect with a dusting of powdered sugar and a cold glass of milk. I can definitely see...
6/25/2006
Delicious! I made this for my mom's birthday and it was a big hit! Slight changes: I used a dark chocolate fudge cake mix, with 1/2 cup veg. oil and 1/3 cup milk (to help with the batter consist...
3/28/2008
I was hesitant because I always cook from scratch. But I've had so much trouble lately with getting my chocolate cakes moist because of the high altitude I'm at, so I'll try anything. It turned...
9/19/2003
I had to make a second cake. The recipe has too much oil and would not cook completely without the outside being overdone. Cooked it again with 1/2 the oil and it was great.
2/16/2006
I made this for family for Valentine's Day. I did use 3/4 C. oil as suggested. I replaced the h2o with strong coffee and used a bag (11.5 oz.) of Ghirardelli's 60% cocoa bittersweet chocolate ch...
8/11/2006
Thanks for posting this recipe, Denise. It's a keeper for me. I can say that for me, it is just almost too much chocolate cake. I love that this cake is guaranteed to rise and have a fine tex...
11/15/2006
This chocolate cake is phenomenal! I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews. I usually make the cake in regular cake pans...