Thanks for posting this recipe, Denise. It's a keeper for me. I can say that for me, it is just almost too much chocolate cake. I love that this cake is guaranteed to rise and have a fine texture due to the cake and pudding mixes yet it is lifted from being 'just a cake mix' by the addition of sour cream and the chocolate chips.
I found this cake very easy to make and it was a blessing in disguise that the top of the cake rose above the rim of my tin. When the cake cooled, I was able to cut a perfectly flat base for the cake.. and thus sample the cake warm. It was bliss when eaten with vanilla ice cream and chocolate sauce.
I followed reccommendations of other reviewers by cutting the oil to 1/2 cup, adding 1/3 cup milk and cutting back the chocolate chips to about 1 1/4 cups, or a large bag of chocolate chips in Australian brands.
I agree that this cake is enough without a glaze, but as I'm making this for a birthday (mine!!) - I will be topping it with the Satiny Chocolate Glaze from this website.
This is a great recipe to have when you need a special cake quickly and with the minimum of fuss.
Two thumbs up! I am sure the chocoholics in my family will polish this up tonight.
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Thanks for posting this recipe, Denise. It's a keeper for me. I can say that for me, it is...