Kim's Chocolate Fudge Cake Recipe -
Kim's Chocolate Fudge Cake Recipe
  • READY IN hrs

Kim's Chocolate Fudge Cake

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"A decadent, but easy, chocolate cake with pudding, coffee liqueur and chocolate chips. Delicious! Frost with your favorite chocolate frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix , pudding mix and cinnamon. Make a well in the center and pour in water, oil, eggs, sour cream and coffee liqueur. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.
  3. Pour batter into prepared 10 inch Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2007

More than 20 years ago, I made this cake for my brother when he was in the hospital, after clipping the recipe from the newspaper. I remember he thought it was a slice of heaven! I lost the recipe and have looked for it repeatedly over the years, only managing to find cake recipes that were "close," but not quite it. I was thrilled to find the recipe again! This is a great and easy cake, though my preference is without the cinnamon.

Most Helpful Critical Review
Jan 05, 2010

It was plenty chocolaty, but um just wasn't that GOOD. Though I followed the recipe exactly, mine was dry. If you try it, up the oil or something. As for me, I'm looking for another recipe, sorry to say.

Apr 26, 2011

This cake is definitely decadent yet easy! You'd really never know it was a boxed cake - it's that good! It's very dense, moist, rich, and chocolately - what more could you ask for from such a simple recipe! You really don't even need frosting, just a dusting of confectioners' sugar which provided a nice contrast and didn't ruin the flavor. I did omit the cinnamon and swithed the amounts of water and coffee liqueur. Other than that, I wouldn't change a thing. This cake is perfect when you don't have time to make a scratch cake but want something that tastes like you did!

Jan 05, 2004

This recipe is a definite "win" for chocolate lovers everywhere!

Apr 16, 2007

Best Chocolate Cake ever!! I have been on a (very expensive, very messy) quest, making recipes from many sites, one of which is the acknowledged king of cooking sites--America's Test Kitchen,and I have just not been happy! However, I can tell you, for texture, moist and dense, chocolate flavor that is intense but not overwhelming, this is your cake! My search is over!! PS: You don't need frosting for this, but I would suggest a little confectioners sugar or cocoa powder dusted over the top and maybe a fresh fruit and mint garnish just for looks. Many times when people see a cake in a bundt style they assume that it is dry and crumbly... This cake would be passed on by at the potlucks I go to--My husband calls it a "Sleeper" cake, you can put it out and be assured that there will be a piece left for you when you are ready for it--it won't get gobbled up unless someone knows your secret. FYI: I made Bobby Flay's Dark Chocolate Mousse as an over the top combination...

Apr 17, 2007

I was still full from dinner, but I made the ultimate sacrifice and taste-tested a sliver of cake--now I am nearly in a chocolate-induced coma. It is so moist, with pockets of creamy chocolate, and very rich. I used fat-free, sugar-free pudding mix and light sour cream, thinking I would save a few calories; then (I'm embarrassed to admit this) I negated the calorie-save by drizzling on an entirely unnecessary chocolate glaze. For the liqueur, I used half butterscotch schnappes and half coffee liqueur. Wonderful recipe!

Jul 21, 2004

GREAT! My family just LOVED this cake! Very chocolate-y! I served with frosting on the side so everyone could frost as much or as little as they wanted. Followed recipe on box of powdered sugar for buttercream frosting and added 1/3 cup of cocoa to make it chocolate. Excellent! TIP: Use cocoa instead of flour when dusting the bundt pan - you won't see white flour all over your pretty chocolate cake!

Jan 05, 2004

This cake is very moist. I didn't have the coffe liquor so I just used coffe and it worked great. Also I didn;t put any frosting on the cake I just dusted it with conf. sugar. It was a huge hit with my family!


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  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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