"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
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1 (18.25 ounce) package
chocolate cake mix
1 (3.9 ounce) package
instant chocolate pudding mix
semisweet chocolate chips
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??
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.
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!
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.
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.
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.
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!!!!!!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pudding Cake IV
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 384
** Calories from Fat: 232
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.