Better Than...Cake Recipe -
Better Than...Cake Recipe

Better Than...Cake

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"A rich butter cake with chocolate chips. Frost it with Cream Cheese or Sour Cream frosting."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch round pans Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
  3. Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  4. Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2003

a tip about this cake-It tastes MUCH better the day after it is baked.

Most Helpful Critical Review
Oct 17, 2008

I found this recipe to have a little too much of an egg bread texture to it rather than a cake like characteristic. For the added calories I would rather just stick to a box of cake mix.

Jan 05, 2004

This cake was super-easy, and very very good. Based on other people's suggestions, I mixed in most of the chocolate chips into the batter, then sprinkled the remaining 1/2 cup or so on top of the mixtures in the pan, and it turned out great: the cake looked very inviting :)

Aug 15, 2003

I have made this cake several times now and each time I am flooded with requests for the recipe. I make it in a HUGE 11X11 square pan, freeze it overnight then cut it into two layers. I fill it with a fudge filling and use the cream cheese frosting. It is absolutely delicious, a tradition now for our family on special occasions. I also made it for a baby shower and the nice white cream cheese frosting made a beautiful backdrop for decorating.

Dec 15, 2009

The cake tasted good & I think I would make it again without chocolate chips. They dominated the cake, but overall, this is a good recipe..

Sep 29, 2010

Uh, I'm not sure about this recipe.... Made 12 jumbo chocolate (Betty Crocker chocolate fudge) frosted cupcakes last night. I've been eyeing this recipe for a while and am glad I finally got around to trying it, but I do wish the end product tuned out differently. Don't get me wrong... these were good, just not GREAT. For one, there are WAAAY, WAAAY too many chocolate chips in the batter. Every bite (I HAD to try one before sending my bf to work with the rest!) was overwhelmingly chocolaty - and that's not a good thing in this instance, IMHO. I also must agree with fellow reviewer Trcia Jaeger. The "extra" ingredients are a waste if for none other than contributing to the cake's incredibly moist texture (which is a plus). All in all, this is a nice, basic butter cake recipe, but I do believe it is IMPERATIVE to decrease the amount of chocolate chips by at least a cup!!! Thanks for sharing your idea Bobbie :)

Jul 23, 2003

Very moist, rich, & easy! I made these into cupcakes (for convience). They were well liked around here. Thanks Bobbie Kaye!

Jan 13, 2003

I made this cake with chocolate everything and it was a great chocolate fix. Could used to set a day before frosting although I don't think it needs it. Anna H.


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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