Too Much Chocolate Cake

Lew Anne

The addition of vanilla & almond extracts make it taste less like a boxed cake mix. Use small package of chocolate pudding, mini chocolate chips & use coffee in place of water for richness.

Modified from: Too Much Chocolate Cake

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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla & almond extracts and coffee. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Delicious topped with Satiny Chocolate Glaze.


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