Recipe by Buffy Hyler
"A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
semisweet chocolate chips
confectioners' sugar for dusting
This cake really could be deadly! After reading other people's reviews, which said that the cake was dry, I made the following modifications: -Used only 1 7/8 c. flour (if you don't have a 1/8 c. measure, use 3/4 c. plus 2 Tbsp.) -Used 3/4 c. cocoa powder -Used 1/2 c. butter -Added 1/2 c. applesauce Then when it was cool, I frosted it with the Easy Chocolate Bundt Cake Glaze from this site--it was super delicious! It makes a great birthday cake! =D
Way too dry. For a fabulous recipe--see "Chocolate Cavity Maker Cake" also on this site.
The first time I made this cake, it was much too dry. So, I doubled the amt.of butter, added an extra egg, and used a bit more sour cream. I also topped it with a bittersweet chocolate glaze and used half peanut-butter chips and half chocolate chips- magnificent!
Horrible! This cake was so dry that it was inedible. I brought it to a party and I was embarrassed. It ended up in the garbage. A waste of time and ingredients! Get this recipe off the site.
I thought this recipe was great! I read the reviews and made some changes. I doubled the butter, added a 1/2 c. of applesauce and added a little less flour than what the recipe called for. I also baked it for only 50 minutes. Very moist... everyone loved it :)
This recipe requires 1/2 cup butter instead of 1/4 cup, 1 cup water with two or 3 teaspoons instant decaf coffee disolved in it instead of 1/2 cup plain water, and 2 cups semisweet MINI chips. Then it will be great!!! If you don't like coffee flavor, don't worry. It is not strong and just makes the chocolate taste better.
We loved this cake! Taking suggestions from other cook's reviews,I used 3/4c-Smart Balance brand spread INSTEAD of butter; 2c-Raw Sugar (dissolved in the 1/2c water and added w/creamed spread); 3 Eggs; and 1+1/2c-sour cream. I served each slice w/freshly whipped cream and a shake of cinnamon. PERFECT!!
This was AMAZING! Well, let me explain something first. I didn't make it with sugar, I made it with Splenda For Baking, since I had people who were on diets and/or diabetic. I also used fat free sour cream. It was sooo delicious, and I got such compliments! I can't wait to try it with sugar and regular sour cream to see if it's better or not. I will definitely make this many times, and I have already had 2 people ask for the recipe. Buffy, thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Death By Chocolate V
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 439
** Calories from Fat: 161
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.