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My review
Too Much Chocolate Cake
Denise
"This cake won me First Prize at the county fair last year. It is very chocolaty."
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Ingredients
servings 600 calsOriginal 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 600 calories; 38.6 g fat; 60.9 g carbohydrates; 7.6 g protein; 79 mg cholesterol; 550 mg sodium. Full nutrition
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Reviews
Read all reviews 52516954 Ratings
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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...
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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...