Recipe by BNB
"This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!"
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1 (18.25 ounce) package
devil's food cake mix
1 (3.9 ounce) package
instant chocolate pudding mix
semisweet chocolate chips
semisweet chocolate chips
This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted 1/2 cup Kahlua for the water, and used a BC Chocolate Fudge cake mix instead of Devil's Food. As most reviewers discovered, it takes about an hour to bake and as a matter of fact, I think mine took longer. I made a Chocolate Kahlua Glaze instead of the one in the recipe.
I wasn't a big fan of this. It is a fairly average, pudding enhanced doctored cake mix but even at that, certainly not the best I've ever tried. Dare I say that it was TOO rich, too heavy and dense? It was just overkill. Also, as others have noted, the baking time is not within the range of being accurate. As written, if you're using the pan as directed, you'll find you need to bake this at least an hour, if not 75 minutes. If I had to do this all over, I would have eliminated the chocolate chips in the batter, or maybe used half the amount in miniature chocolate chips.
Absolutely wonderful. I have made this cake 3 times already, and every CRUMB is eaten. I don't even bother with the frosting. I've found it makes it too rich for me. A little powdered sugar sprinkled on the top is perfect! Very,very moist and delicious.
This is one FANTASTIC recipe! I made this yesterday for a friend's dinner party and it was a huge hit. I took the advice of previous reviewers and cooked it for one hour. After one look at that horrendous nutritional table (not for the faint hearted) I used low fat milk and sour cream in an attempt to reduce the fat content. I filled the centre of the bundt with whole strawberries, then drizzled the glaze over both the cake and the strawberries. I served it with vanilla ice-cream, and it was heaven! I chilled it in the fridge for a few hours, which resulted in a sort of dense, but fudgey cake. Onto the treadmill for me today!
Could chocolate cake actually be TOO rich? If so this is it. Extremely moist. Make sure you use a large bundt pan, mine overflowed.
I LOVED this cake!! It was delicious!If you are reading this and wondering if you should make it, I have an answer for you:YOU SHOULD! In fact, you should already be in your kitchen making it. This cake is a chocolate lovers paradise.It's rich and fluffy and well, CHOCOLATEY!! I give it 5 stars!
try using raspberry chocolate chips and a light drizzle of pureed raspberries. add a bit of cool whip with a dusting of cinnamon. very elegant!
Incredibly moist! Everyone loved this! The only problem I had was that I had too much batter for my bundt pan and I filled it so full that it flowed over and burned on the oven. I will dump out excess batter next time so that my house doesn't smell of burned cake....
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pudding Fudge Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 629
** Calories from Fat: 367
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See how to make moist, rich chocolate cake.
Too much chocolate is just enough with this moist, prize-winning cake.
This quick-and-easy chocolate cake is so moist and rich.