Reviewed: Oct. 22, 2009

Wow - this cake was so easy to make and supper yummy! I made it for an office birthday and it was a huge hit. I put Satiny Chocolate Glaze on top. I have made this a few times since then and always with wonderful compliments. Thank you for sharing!!

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A. Roberts

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Reviewed: Oct. 19, 2009

Amazingly moist cake with a full, rich flavour. I used Devil's Food cake mix and pistachio pudding mix--turned into a yummy chocolately and nutty combo! I baked it in a 9x13 baking dish (because I don't own a Bundt pan) for 35 min and it was cooked perfectly. Instead of frosting the cake I drizzled it with a caramel sauce recipe I got from this site. I can't wait to make it again and experiment with other cake mix and pudding flavours!

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lmcg4

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 11, 2009

This was a fun recipe! I put white chocolate chips and peanut butter chips in it instead of the chocolate chips and it was great! I also frosted it with melted white chocolate. I will definitely use this recipe again!

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learn2cook

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

I made this for a co-workers birthday and it turned out fantastic. I did not have sour cream so I just omitted it. I did use 1 1/4 cup of milk instead of the water and sour cream. I also put the satiny chocolate glaze on it and it gobbled up. It is quite like the bundt cake you buy at Costco. Also, heads up there is this exact recipe on the side of a duncan hines devil's food cake box!

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Loves2Bake

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 5, 2009

I have made this twice now. The first time I made it exactly as written - Excellent! The second time I lightened it up with sugar-free chocolate pudding, light sour cream, half the chocolate chips, and applesauce instead of oil- still Excellent! The lighter version stayed moist and tasted like a brownie, but not quite sweet enough. Next time I will add 1/2 c. Splenda. Thanks for submitting this awesome recipe.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Sep. 4, 2009

Easy to make and excellent taste. No frosting so it was great to put in lunches, my husband and I both brown bag every day. Definately a keeper!!!

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Cindy

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Reviewed: Aug. 21, 2009

Ok this was like the best thing I ever tasted and I have diabetes but I eat small amounts and I am young and my point is though my grandmom added iceing to it but it was still good the icing she used was cream cheese it tastes really good try it I love this recipie!

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Shay

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Reviewed: Aug. 14, 2009

Excellent cake! I'll definately be making this one regularly! I toppped it w/"Satiny Chocolate Glaze" from this site but just a sprinkle of powdered sugar would be great too!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 9, 2009

Very good and moist

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Reviewer:

kdsmith

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Reviewed: Jul. 27, 2009

WOW! I made this for my mother's 40th birthday and everyone could not get enough of this cake! I got compliments all throughout the night, people wanted to take slices home and everyone wanted seconds and thirds. This is a cake that can sell! The chocolate chips don't melt at all in the cake and it tastes just like a brownie cake. Instead of icing I used melted chocolate chips on the top and drizzled it with Hersheys chocolate syrup. Beautiful and delicious. I will keep this recipe for a very long time.

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isuckatcooking

Cooking Level: Beginning

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Reviewed: Jul. 25, 2009

Very good. Will probably use fudge cake mix next time instead of the dark chocolate I used this time. Made exactly as stated, except used half the amount of choc chips and used the mini ones like someone else suggested. Cooked for 50 min. It was very thick when mixing which took a little extra time, but it was worth it. Will make again.

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Ashley Harris

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Reviewed: Jul. 19, 2009

This was great!! Choco cake and vanilla pudding (what I had on hand). Used fat free pudding and sour cream, subbed skim milk for water, used 2 eggs and 1/2 cup liquid eggs and only 1 cup mini chips, added some vanilla and almond extract. NOTE: Batter is thick. Will definately make again, just what combo will I use next time?? MMMMM....

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jul. 7, 2009

I used chocolate fudge pudding, 1/2 c. of chopped peanuts and chocolate-peanut butter swirl chips.(Using the peanut butter swirl chips insured that I would not wreck my diet and have any--not a fan of peanut butter. LOL.) Easy enough for my kids to help make, came together lickety-split. I whipped up a chocolate ganache and drizzled it over the top. My husband in one night ate 1/3 of the cake, with a little for the boys. Hit! Not only did it give my kids and I something to do, my family loved it. Keeper! NOTE: Want to make it a little less likely for your chocolate chips to sink, toss your chips in a little of the cake mix. Then, gently stir them in. Wa-la.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 15, 2009

Wow! This was a great big hit. As another reviewer's suggestion, I used the shiny chocolate glaze, which was perfect. I roasted pecans, chopped and sprinkled on top. Instead of using water in the cake mix, I used coffee and I also put a little instant coffee in the glaze. It was absolutely delicious. I brought some into work today and they all went crazy (even though it was almost 3 days old...it was still yummy). Thank you for this recipe!

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Reviewed: May 27, 2009

When making this cake, the batter was very thick and had an almost gummy consistency. It was so thick the beaters on my hand held mixer could barely move and the mixer ended up over-heating and turned off! I was tempted to add more liquid because of this but stuck with the recipe as written due to all the good reviews, and the cake turned out delicious. I just wanted to share this for newer bakers like me so no one is put off by the thick batter.

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Reviewer:

monnie

Cooking Level: Intermediate

Home Town: Port Hawkesbury, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 9, 2009

WOW! Unbelievably moist and rich! I made a glaze but it was better without. This will be my standard dessert for company!

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Anne

Cooking Level: Intermediate

Home Town: Genoa, Illinois, USA

Living In: South Elgin, Illinois, USA

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Reviewed: Apr. 28, 2009

I drizzled melted chocolate chips (with a spoonful of peanut butter) on the top of my cake! And put strawberries in the middle. Very tasty! :)

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Reviewer:

Kz

Cooking Level: Intermediate

Home Town: Canby, Minnesota, USA

Living In: Mitchell, South Dakota, USA

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Reviewed: Apr. 4, 2009

Pretty good cake...I used only a cup of chocolate chips and dusted it with powdered sugar when it cooled. I used chocolate fudge cake mix because that's what I had in the cupboard.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 2, 2009

So easy and the whole family just loves it!

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tarheelrn

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Reviewed: Mar. 24, 2009

Excellent recipe! Baked as two 9" rounds about 35 minutes. I used strong coffee in place of the water. Per other reviewers I only added 1 cup mini chocolate chips. I frosted this (it was a birthday cake for my daughter) with chocolate coffee buttercream frosting. Gone by the next day. Thanks for a great recipe!

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