Reviewed: Mar. 28, 2006

I just made this cake and it is absolutely delicious. I do not own a bundt pan so I used a 9x13 pan and baked it until done using the toothpick method. I also sprinkled sugar in the cake pan after spraying it with Pam. Came out perfectly. Will defintly be making this recipe again.

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Carol P.

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

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Reviewed: Mar. 10, 2006

Mixed and baked this as described, but I guess I should have figured that if the cake came out dense for others, perhaps I should have made an adjustment for high altitude even though I usually don't have to do that with cake recipes. This one was more like a brownie, and crumbly - and it sank in the middle and formed a tunnel about 1-1/2 inches deep! I probably could have filled the sunken in part with ice cream and turned it into an ice cream cake, but wasn't prepared with ice cream to do that. It does taste okay, though. Just that if I was going to wait for something to bake, I'd stick to one of the other recipes that I have used in the past. Thought I'd try something new, but probably will use one of my other recipes next time, unless I feel like making an ice cream tunnel cake in the future. Very disappointing "flat" cake in my pretty cake stand...

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WYOCAT

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Reviewed: Feb. 13, 2006

This was a very heavy cake. It was heavy and sugary. I dont see the need for the extra sugar even. This was not the cake for us.

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MICHINDI

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Reviewed: Feb. 8, 2006

I made this in a 13x9 pan and added chocolate frosting. Cake was good but not that special -- we would have been just as happy making the boxed mix with no special ingredients. Also when using a 13x9 pan, the cake kind of fell in the middle. Maybe I'll try this again in a bundt pan and skip the frosting so the cake flavor can stand on its own.

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kristilsmith

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Reviewed: Feb. 5, 2006

5 stars because the recipe was soooo easy. I will try it next time with a different mix of flavors- maybe strawberry cake and vanilla pudding. I thought the choc. chips would melt and they didn't - so beware- I used mini and people thought they were raisins which may be a turn off. I'll use regular or even chunks next time. I still can't figure out why you have to "fold" the sour cream in- I didn't get a very even batter because of this- if anyone knows please email me! hesantone@msn.com. THANKS!!!

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Jan. 8, 2006

This was a HUGE hit last night at a party. Made it exactly as directed.I sifted some powdered sugar over the top to pretty it up a bit. I was actually trying to find a recipe that a friend gave me years ago and looked here for something with similar ingredients. Found this one and with a little tweaking was able to reconstruct an old favorite. Big bonus...I was able to bake two fabulous cakes last night that were the talk of the party! To make the other cake I reduced the sugar to 1/3 cup, exchanged the chocolate pudding for vanilla, exchanged the choc. chips for toffee bits, (the kind that also has chocolate like a Heath or Skor bar) and put in half the batter then half the toffee bits then the rest of the batter and ended with the toffee bits. YUMMMMM I will warn you to remove the cake about 5 minutes after removing it from the oven. The candy will stick to the sides so you may have to remove portions from the pan. A sprinkling of the powdered sugar helps to disguise any "cutting and pasting" Thank you so much for posting this recipe you helped me to revive a much loved cake!

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Tinacooks

Cooking Level: Intermediate

Home Town: Leon, Iowa, USA

Living In: Temecula, California, USA

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Reviewed: Jan. 3, 2006

EXCELLENT! I made it for a Christmas Eve dinner party and everyone raved. Even my husband, who is not a dessert eater! The only problem I had is that I needed to cook the cake for an additional 15 minutes, but I suspect that's a problem with my oven. Just do the toothpick test.

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CODYS MOM 2000

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Reviewed: Dec. 18, 2005

This is almost the first to go at pot luck!

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MESADEBS

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Glendale, Arizona, USA

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Reviewed: Nov. 21, 2005

Very yummy and moist!! Easy recipe and one in which you can use variety and not mess it up. I use vanilla pudding and white chocolate chips and everyone just loved it. I think I'll try strawberry cake, vanilla pudding and white chocolate chips next time.

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peachpie31

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Reviewed: Nov. 13, 2005

I have been wanting to try this cake for a while, and now that I am munching a slice still warm...I would give this recipe 10 stars if I could! This is SO MUCH BETTER than your average box cake, I used dark chocolate cake mix and peanut butter chips, and it is outrageously good! One tip, have a good hand mixer, cause the batter can be pretty thick. Thank you for this delicious recipe!

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Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 30, 2005

love this cake!!! My mom use to make this for me all the time. It's so easy to make even kids can do it.

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nikki

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Reviewed: Sep. 29, 2005

I've made this recipe at least 10 times for my family, and they absolutely love me for it. It is by far the best and easiest dessert recipe in existence. I recently found a way to enjoy the same great taste in a lower calorie version of the recipe because some of my friends are health nutters and would not try any baked goods of mine unless they were sugar free and or fat free. I used the same yellow cake mix (but you could substitute a whole wheat/low carb version if available. Instead of 1 big box of instant chocolate pudding mix I bought two smaller sugar free/fat free boxes of the same instant chocolate pudding mix. I used 4 egg beaters servings (1 cup egg beaters) instead of eggs. I substituted 2/3 c unsweetened applesauce instead of using oil, and 2/3 cup splenda (not the splenda with sugar) instead of the additional sugar, and 1 8 oz container of fat free sour cream. I did not use chocolate chips because I could not find a sugar free version. I baked it for only 20 minutes (because it was going to burn after that for some reason) but keep checking by sticking a toothpick every few minutes to make sure its not burning. You definitely don't need the whole 55 minutes with this altered recipe. The grand total for caloric content was 220 calories per serving (1/12 of cake) as opposed to the whopping 500+ as noted in this recipe.

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Sumehra

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2005

Great recipe. Definitly a keeper. I if you like this cake try this one http://cake.allrecipes.com/AZ/DblChcltBrwniCk.asp

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TRINAFOS

Cooking Level: Intermediate

Home Town: Camp Lejeune, North Carolina, USA

Living In: Blountville, Tennessee, USA

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Reviewed: Sep. 11, 2005

My family loved this cake. It was moist and very yummy. The only thing I did differently (by accident) was that I used a 3.9 oz box of chocolate pudding instead of a 5.9 oz box as written in the recipe. They loved it and requested that I make it again. Thanks for the recipe.

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SHELLMRTN

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 7, 2005

Not out of this world, but good for a quick sweet fix, especially considering the ease and number of ingredients. Try coating the greased pan with granulated sugar instead of flour for a prettier presentation.

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA

Living In: Daphne, Alabama, USA

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Reviewed: Jul. 27, 2005

I made this recipe for a retirement party at work and I rec'd so many good compliments. Everyone raved and said it was a wonderful cake and could not believe it was from a cake box. This cake is rich, moist and a definite keeper. I will make it again and again.

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CYNDI12

Cooking Level: Intermediate

Home Town: Kings Mountain, North Carolina, USA

Living In: Mooresboro, North Carolina, USA

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Reviewed: Jul. 10, 2005

My husband really liked this cake as did the kids. This one's a "Keeper" Really moist and full of flavor, especially for chocolate lovers. I'll have to try this recipe using strawberry cake mix and vanilla pudding.

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Vicki Lynn

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Hickory Creek, Texas, USA

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Reviewed: May 26, 2005

I give this five stars because of the its easy and the taste is great. There are so many different ways you could make this. I followed the recipe exactly and used the satiny chocolate glaze recipe from this site.

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TAYTAN

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Reviewed: May 14, 2005

I was so suprisingly happy with this recipe! I couldn't tell that it was a "box" cake! I only used a small box of pudding - the 3oz. size but I don't think it mattered because the cake was moist and delicious and chocolately. A couple of things: 1) The instructions didn't mention an electric mixer, so I just used a whisk and stired it in a bowl - worked out fine and saved me some clean up! 2) Prep time says 25 mins but it only took me about 15 mins to prepare, so that's another extra bonus with this recipe. I got a new oven recently and I used a tube pan so my cooking time was increased to 65 minutes. I kept checking it with a toothpick during the last 20 mins just in case. Thanks Meredith.

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anchrista

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Reviewed: Mar. 25, 2005

I love this cake, i can't wait to make it as an easter treat. I've already told everyone about it.

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COOKINSARA

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Easy Dump Cake

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