Too Much Chocolate Cake

Too Much Chocolate Cake

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"This cake won me First Prize at the county fair last year. It is very chocolaty."
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servings 600 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

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.


  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 and water. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 6117 Ratings

Most helpful positive review

As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be...

Most helpful critical review

HELPFUL TIPS AFTER READING ALL THE REVIEWS: Well despite wanting to say I made a cake from "scratch" as I hate any boxed items, I tried this & the soldiers loved it! I only use 1/2C of olive o...

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Most positive
Least positive

As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be...

Cut the calories and this cake still tastes awesome. I used Sugar free pudding mix, fat free sour cream, unsweetened applesauce instead of oil, and egg whites... you'd never know it was ~200 le...

Very, very moist, rich cake. Followed recipe exactly. This is going to become a standard at our house. Perfect with a dusting of powdered sugar and a cold glass of milk. I can definitely see...

Delicious! I made this for my mom's birthday and it was a big hit! Slight changes: I used a dark chocolate fudge cake mix, with 1/2 cup veg. oil and 1/3 cup milk (to help with the batter consist...

I had to make a second cake. The recipe has too much oil and would not cook completely without the outside being overdone. Cooked it again with 1/2 the oil and it was great.

I was hesitant because I always cook from scratch. But I've had so much trouble lately with getting my chocolate cakes moist because of the high altitude I'm at, so I'll try anything. It turned...

I made this for family for Valentine's Day. I did use 3/4 C. oil as suggested. I replaced the h2o with strong coffee and used a bag (11.5 oz.) of Ghirardelli's 60% cocoa bittersweet chocolate ch...

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 tex...

This chocolate cake is phenomenal! I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews. I usually make the cake in regular cake pans...

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