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READY IN 1 hr

Chocolate Pudding Cake IV

Read Reviews (45)

"A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven." — LOREENALD

Ingredients Edit and Save

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Original recipe makes 1 - 10 inch Bundt pan Change Servings

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs

1 cup water
3/4 cup vegetable oil
1 cup semisweet chocolate chips

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 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 serving plate. Serve warm.
Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

Footnotes

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

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I've made this a few times now. I cut down to 3 eggs and cook a little longer than 6 hours in the slow cooker, it doesn't have the texture of cake -but it's not supposed to. More like pudding/cake. We love it under vanilla ice cream or the next day for breakfast. Hey - how much worse is it than a doughnut??

—Reb&Rob

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Most Helpful Critical Review

May 07, 2003

I'm afraid that there is too much fluid in this recipie, as mine came out a very stange texture...not cake like at all. The flavor was very good, but the cake was heavy, wet and spongy.

—WINTERHAWK

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47 Ratings

Jul 10, 2006

This cake has a bit of a wierd texture, but is awesomely sweet and sooooo moist. I have given out the recipe several times. It has been a huge hit at my house! I serve it as the base of a sundae with ice cream and a little chocolate syrup on top. Love it! Thanks for sharing!

—ELVISB

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May 07, 2003

This cake was a bit too moist and was a odd texture. Good taste if you don't like sweet cake, however I would only use 1/2 the sour cream and 1 less egg if I made it again.

—browneyedgirlyq

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Jan 12, 2006

I managed to burn mine to an unwholesome crisp. I thought that it was supposed to be dry like an oven baked cake, so I let it linger in the crock pot for an hour extra. Not a good idea. Charred chocolate really smells bad.

—WILDHARE21

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May 07, 2003

The flavor of this cake was good, but mine was too moist. Next time I will cut the sour cream in half or reduce the oil.

—neiciebeans

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Jan 29, 2011

This was very easy and delicious. I made it in my crock pot, but keep a watchful eye over it as the time stated in the recipe would have resulted in burning. It was done in 4 hours. We loved the crock pot version because I set it to warm after the cooking was done and we had a warm chocolate cake for hours. Not a recipe for dieters. Lots of sour cream and eggs in this one. this a keeper and I see myself making this one a lot...I may even try to come up with a vanilla or red velvet version! ADDENDUM.....I tried a vanilla version...yellow cake mix, vanilla pudding mix, same amount of eggs, sour cream, oil, and water. Still used the choc chips. DELISH!!!!!!!!

—GypsySixxx

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Sep 20, 2008

I thought this was a good and easy recipe to have on hand when you need something in a pinch to take to a potluck. I baked it in a crockpot using the exact ingredients listed and baked it on low for 5.5 hours and it was perfect. I served it with ice-cream~~delicious.

—Carolina

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Nutrition

Calories
384 kcal
19%

Carbohydrates
37.5 g
12%

Cholesterol
66 mg
22%

Fat
25.8 g
40%

Fiber
1.6 g
7%

Protein
5 g
10%

Sodium
398 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Pudding Cake IV

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 384
** Calories from Fat: 232

% Daily Value *
** Total Fat 25.8g 40 %
** Saturated Fat 8.7g 44 %
** Cholesterol 66mg 22 %
** Sodium 398mg 16 %
** Potassium 219mg 6 %
** Total Carbohydrates 37.5g 12 %
** Dietary Fiber 1.6g 7 %
** Protein 5g 10 %
** Sugars 22.9g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 12 %
** Iron 21 %
** Thiamin 8 %
** Niacin 13 %
** Vitamin B6 2 %
** Magnesium 12 %
** Folate 17 %

* 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.