Chocolate Pudding Cake IV Recipe - Allrecipes.com
Chocolate Pudding Cake IV Recipe
  • READY IN 1 hr

Chocolate Pudding Cake IV

Recipe by  

"A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
  4. Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2007

I've made this a few times now. I cut down to 3 eggs and cook a little longer than 6 hours in the slow cooker, it doesn't have the texture of cake -but it's not supposed to. More like pudding/cake. We love it under vanilla ice cream or the next day for breakfast. Hey - how much worse is it than a doughnut??

 
Most Helpful Critical Review
May 07, 2003

I'm afraid that there is too much fluid in this recipie, as mine came out a very stange texture...not cake like at all. The flavor was very good, but the cake was heavy, wet and spongy.

 

48 Ratings

Jul 10, 2006

This cake has a bit of a wierd texture, but is awesomely sweet and sooooo moist. I have given out the recipe several times. It has been a huge hit at my house! I serve it as the base of a sundae with ice cream and a little chocolate syrup on top. Love it! Thanks for sharing!

 
May 07, 2003

This cake was a bit too moist and was a odd texture. Good taste if you don't like sweet cake, however I would only use 1/2 the sour cream and 1 less egg if I made it again.

 
Jan 12, 2006

I managed to burn mine to an unwholesome crisp. I thought that it was supposed to be dry like an oven baked cake, so I let it linger in the crock pot for an hour extra. Not a good idea. Charred chocolate really smells bad.

 
May 07, 2003

The flavor of this cake was good, but mine was too moist. Next time I will cut the sour cream in half or reduce the oil.

 
Jan 29, 2011

This was very easy and delicious. I made it in my crock pot, but keep a watchful eye over it as the time stated in the recipe would have resulted in burning. It was done in 4 hours. We loved the crock pot version because I set it to warm after the cooking was done and we had a warm chocolate cake for hours. Not a recipe for dieters. Lots of sour cream and eggs in this one. this a keeper and I see myself making this one a lot...I may even try to come up with a vanilla or red velvet version! ADDENDUM.....I tried a vanilla version...yellow cake mix, vanilla pudding mix, same amount of eggs, sour cream, oil, and water. Still used the choc chips. DELISH!!!!!!!!

 
Sep 20, 2008

I thought this was a good and easy recipe to have on hand when you need something in a pinch to take to a potluck. I baked it in a crockpot using the exact ingredients listed and baked it on low for 5.5 hours and it was perfect. I served it with ice-cream~~delicious.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 398 mg
  • 16%

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

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