4 eggs 1 cup sour cream 1/2 cup water 1/2 cup oil 1 package chocolate cake mix 1 package instant chocolate pudding mix 12 ounces semisweet chocolate chips confectioners' sugar
Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 degrees F for 1 hour. When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier. Replace 1/4 cup water with Kahlua.
I also make a white version of this cake. just substitute white cake mix, vanilla pudding and white chocolate ( or butterscotch ) chips.
Sandra Whitley October 21, 2013 REVIEW:
Makes a good rich cake. I think it serves more than 10 though because it's rich.
Chococat May 26, 2013 REVIEW:
This was a great recipe. My whole family enjoyed it. I used the large box of pudding and it turned out great. I didn't see the small box comment until after I had already made the cake.
Guest Foodie April 25, 2013 COMMENT: Do I need to oil or grease the pan before I put the batter in the bundt pan?
Renee May 26, 2012 COMMENT: Just need to know what size instant pudding to use?
CDKitchen Staff Reply: When a recipe doesn't specify a size of an ingredient you should usually assume that the "most common" size is the one to use. In this case, it's the smaller package as the larger package is less common and comes in less flavors.
bookworm January 21, 2012 REVIEW:
This is absolutely the BEST cake I have ever eaten. We love chocolate but I am not usually fond of cake. However, this is dark, dense, moist, and full of chocolate goodness. I took it an extra step and used a Duncan Hines dark chocolate cake mix. Otherwise, I followed the recipe exactly. I also glazed it with a chocolate glaze instead of powdered sugar so that it looked like the photo. It tastes even better the next day but we barely had any left by then! Awesome. I am about to make another right now.
confused November 1, 2011 COMMENT: This cake looks wonderful. I have a question before I make it. Kahlua and Grand Marnier are suggested as possible substitutes for water. Does the suggestion mean to use BOTH in the same cake or ONE OR THE OTHER in the cake?
CDKitchen Staff Reply: I believe you would only use one or the other.
Guest Foodie November 28, 2010 COMMENT: This is a five star cake recipe. Made it many times but instead of the powdered sugar I use cool whip to frost it and then dust unsweetened cocoa over the finished product...Fantastic and award winning presentation....Try it...
Guest Foodie May 1, 2010 REVIEW:
This cake is absolutely delicious! Always a hit with friends and family!
Heidi January 23, 2010 REVIEW:
This cake was very delicious with its rich chocolate and its sweet taste. My nine year old daughter enjoyed making it by herself.
soupy August 10, 2008 REVIEW:
I needed a last-minute birthday cake for my grandson, so I whipped this up an hour before. The house smelled fantastic when I took it out of the oven, and he thought it was the best ever. This will be a classic at our house for a cake I need to make on the run.
Jana March 22, 2008 REVIEW:
This has become a 'for special occassion' dessert. Family and friends beg for it. I use a doily on top of cake before dusting with powdered sugar. I serve cold and serve a la mode or with slightly sweetened heavy whipped cream.
Jan December 19, 2007 COMMENT: I originally found this recipe in a cookbook published by Paul Prudhome, and have used it for years. It makes a delicious, moist dense cake that is almost like eating candy. I always have requests for this cake when it is time for the Holidays or when a carry-in is planned.