Too Much Chocolate Cake

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5 star rating by over 1500 reviews! Use Satiny Chocolate Glaze on top. Can make in various sizes.

Modified from: Too Much Chocolate Cake

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Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 55 to 60 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.
  4. 2 - 8" rounds: bake 50 mins
  5. 6" rounds: bake 40 mins (1 recipe= 2- 6" + 1 - 8")
  6. Mini Bundt pans:bake 20 mins
  7. Mini cupcakes: only use 1 cup of choc chip.Bake 15min
  8. Batter weighs 3#-10 oz (Half for 8"= 1#-13oz) (Quarter for 6" = 14 oz)
  9. Satiny Chocolate Glaze:
  10. 3 T butter
  11. 1 Tbs light corn syrup
  12. 3/4 cups of bitersweet chocolate chips
  13. 1/4 tsp vanilla
  14. Stir together in pan. Warm over oven vent or low heat until melted and stir til smooth.


I followed this version more closely than the original. I think the original amount of oil (1/4 cup more) would not hurt it really. It was a hit! I did get a gelatin packet that was too small, a...

I cut the oil in half and used yogurt and it was kind of if you are going to indulge, go for it!!!!!