Reviewed: Jan. 17, 2011

This is very good, however, mine is just as good and even easier to make. See Chocolate Chip Pound Cake.

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Reviewed: Jan. 17, 2011

Amazing recipe..made it several times and I always have to pass on the recipe. I use Devil's Chocolate cake mix instead of yellow. Probably the easiest cake I have ever made, moist and perfect every time!

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bednarekcooks

Reviewed: Jan. 17, 2011

amazing tastes and looks great!

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eray

Reviewed: Dec. 28, 2010

I made this cake for xmas and it was wonderful and so moist and I didnt add the chocolate chips because I used them in my double boiler and added butter and powder sugar and melted all of tat and poured it on top of the cake! Yumm

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Cullowheegirl

Reviewed: Dec. 22, 2010

I made this cake last night and it is so yummy! Very moist! This will become one of my go to recipes! The only change I made was that I did not have a box of yellow cake mix and instead I used a Devils Food box mix! Which is probably how I will make it from now on. Thanks for sharing!

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Deena

Reviewed: Nov. 7, 2010

I followed the recipe exactly, only difference was that I used mini chocolate chips. I never got to taste this cake as I gave it as a hostess gift, but I was told it was excellent. It was certainly very easy to make, and smelt delicious!

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TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Nov. 1, 2010

Really good and very moist.

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Nancy Caron

Cooking Level: Intermediate

Living In: Center Barnstead, New Hampshire, USA

Reviewed: Sep. 17, 2010

LOVE this cake - just wish it didn't use a cake mix as I generally cook from scratch. I like to bake this in mini bundt pans (1/2 cup batter per pan, bake on cookie sheet for 30 minutes). I serve the cake warm with the following chocolate sauce on top: 8 oz Ghiradelli semisweet chocolate squares, 1 cup cream, 1/2 cup sugar. Chop chocolate evenly. In saucepan, heat 1/2 cup of the cream and all of the sugar until it starts to boil. Remove from heat. Add chocolate and stir until smooth. Add remaining 1/2 cup cream and again stir until smooth and cream is incorporated. While warm, pour over warm cake. Can reheat "leftovers" later for another cake. Serve over cake with a scoop of vanilla ice cream. YUMMY! Taste VERY MUCH like Appleby's Triple Chocolate Meltdown. Also, this cake works great in 3-D CHARACTER CAKE PANS! Made an upright train cake for my son's birthday using this cake recipe, and it turned out wonderful!

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Justa Vets Wife

Living In: Berryville, Arkansas, USA

Reviewed: Aug. 9, 2010

Just tried this recipe and I looove it! I was looking for a good chocolate chip cake for my daughter's birthday and liked the ingredients I saw. I used yellow cake mix & mini chips. I made cupcakes with it and they're so dense and moist! I omitted the sugar, used 1/2 cp oil and low fat sour cream. I tossed the mini choc chips in some of the dry cake mix to prevent them from falling to the bottom of the cupcakes. It worked great! I got 24 cupcakes & 1 mini loaf out of the recipe. I'll definitely be using this again! It will make great mni loaves to give as gifts! Can't wait to hear what my friends and family think of them!!

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MJ322

Cooking Level: Intermediate

Living In: Milford, Connecticut, USA

Reviewed: Jul. 22, 2010

Awesome recipe, the pudding really makes its moist and dense. I highly recommend mixing in some cream of tartar or merengue powder if you are making icing for this cake. Made all the difference. Was a hit at my office party.

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