Death By Chocolate V

Death By Chocolate V

18

"A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier."
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Ingredients

1 h 30 m servings 439 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 70.5g
  • 23%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

This cake really could be deadly! After reading other people's reviews, which said that the cake was dry, I made the following modifications: -Used only 1 7/8 c. flour (if you don't have a 1/8 ...

Most helpful critical review

Way too dry. For a fabulous recipe--see "Chocolate Cavity Maker Cake" also on this site.

Way too dry. For a fabulous recipe--see "Chocolate Cavity Maker Cake" also on this site.

This cake really could be deadly! After reading other people's reviews, which said that the cake was dry, I made the following modifications: -Used only 1 7/8 c. flour (if you don't have a 1/8 ...

The first time I made this cake, it was much too dry. So, I doubled the amt.of butter, added an extra egg, and used a bit more sour cream. I also topped it with a bittersweet chocolate glaze an...

Horrible! This cake was so dry that it was inedible. I brought it to a party and I was embarrassed. It ended up in the garbage. A waste of time and ingredients! Get this recipe off the site.

I thought this recipe was great! I read the reviews and made some changes. I doubled the butter, added a 1/2 c. of applesauce and added a little less flour than what the recipe called for. I ...

This recipe requires 1/2 cup butter instead of 1/4 cup, 1 cup water with two or 3 teaspoons instant decaf coffee disolved in it instead of 1/2 cup plain water, and 2 cups semisweet MINI chips. ...

We loved this cake! Taking suggestions from other cook's reviews,I used 3/4c-Smart Balance brand spread INSTEAD of butter; 2c-Raw Sugar (dissolved in the 1/2c water and added w/creamed spread); ...

This was AMAZING! Well, let me explain something first. I didn't make it with sugar, I made it with Splenda For Baking, since I had people who were on diets and/or diabetic. I also used fat f...

I should have read farther down the review list. I, too, believe this cake is way too dry! Furthermore, I don't know who can bake this for 60 minutes. I baked it for 45 minutes and it probabl...