Too Much Chocolate Cake

Discussion in 'Aphrodite's Kitchen' started by leeaman7777, Dec 11, 2009.

  1. leeaman7777

    leeaman7777 Active Member


    1 (18.25 ounce) package devil's food cake mix
    1 (5.9 ounce) package instant chocolate pudding mix
    1 cup sour cream
    1 cup vegetable oil
    4 eggs
    1/2 cup warm water
    2 cups semisweet chocolate chips


    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 or Icing.

    Homemade Icing

    3 Tbsp. Butter or Margarine
    3 Tbsp. Cocoa
    2 Tbsp. Hot Water
    1/2 Tsp. Vanilla Extract
    1 1/2 Cups. Icing Sugar (Powdered Sugar)
    Last edited by a moderator: Aug 24, 2013

  2. Musings

    Musings New Member

    I've made a different version of this and the addition of sour cream sounds like a good idea. I also poke holes in the top of the cake while it's still hot with a wooden spoon then pour hot fudge in to the hols and over the top. It's bee the default birthday cake around here for years now.


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