Lisa's Chocolate Chocolate Chip Cake Recipe -
Lisa's Chocolate Chocolate Chip Cake Recipe

Lisa's Chocolate Chocolate Chip Cake

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"Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake for 1 hour. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2007

I have made this per recipe directions, but I now make it a little different (if you see how many calories for one serving, you'll know why I changed it a little. 525 calories for 1/12th of a cake? Who cuts it into that small of pieces....LOL) I use fat free sour cream, sugar free pudding and use 1c of no-sugar added applesauce instead of oil & egg beaters in place of eggs . It still tastes GREAT and you reduce the calories to about 290 calories a serving and the fat by OVER 1/2 per serving! (my husbands male co-workers ask for me to send this in about once a week and they have no idea it is 1/3 less calories, 1/2 the fat and less sugar then original recipe I sent in before) The orginal version is 6300 calories for the whole cake and 432 grams of fat. The reduced version is 3570 calories and 180 grams of fat for the whole cake.

Most Helpful Critical Review
Jul 18, 2008

Two stars as written, simply because having made variations of this recipe many times I was familiar with it enough to know that a full cup of oil is not only unnecessary, but excessive. Using 1/2 cup of oil ups this to 4 stars. I used this as the base for "Ho Ho Cake," also from this site. In addition to the reduction in oil, I used a devil's food cake mix and, for oomph in chocolate flavor and to disguise that "cake mix taste," I used 1/2 cup of brewed coffee for the water and added 1 tsp. of chocolate extract. Moist and tender crumb, richer and more flavorful than just using the standard cake mix directions. This was just perfect for what I was looking for.

Oct 17, 2006

I give this recipe an excellent review BUT I learned something on the second try. When I used tyhe recommended mini-chocolate chips they disappeared into the cake when baked. Next time I used chocolate chunks and they were obvious in the prepared cake which is what I was trying for. Extremely moist and delicious!

Sep 09, 2007

This just is really good. Make sure you use a devil's food cake mix. I also used dark chocolate chips and hot coffee for the water. It really intensified the chocolate taste. I also put a chocolate glaze on it but it really can do well with just a pretty dusting of powdered sugar. Why anyone would want to make this light I do not know. Live a little! Eat less, move more, and eat a variety of what you like in moderation people! Cutting corners by using light stuff or sugar free junk just isn't going to cut it. You won't be satisified and you'll eat more anyway. A little piece of this cake goes a long way.

Sep 28, 2007

I lightened this cake up considerably, and it was still very, very tasty! I used devil's food cake mix, sugar-free, fat-free pudding, egg-substitute and light sour cream. Instead of using 1 whole cup of oil, I used 3/4 cup unsweetened applesauce and 1/4 cup canola oil. Even with all these changes, it was still moist and delicious! I made it in a 9 x 13 pan and baked for only 25-30 minutes. For a tasty frosting, I used the 'Luscious Buttercream Frosting" from this site, adding 1/2 cup melted semi-sweet chocolate chips to the mix before spreading it on the cake. Yum!

Apr 17, 2006

Wow!!! This is fantastic! It's flavorful, moist and dense, yet somehow light and just basically wonderful! AND i even made the recipe MUCH lighter in calories, so i'll share what i did for those of you who don't want the calorie-overload that the original provides. I used fat-free, sugar free chocolate fudge pudding mix with triple chocolate fudge cake mix (already has some chocolate chips in the mix!). I used fat-free sour cream and only 1/2 cup applesauce instead of the oil. Also, i only added 1/2 cup mini chocolate chips to the batter (because the mix already had some). with these "lightening" adjustments, i only had to bake it for about 38 minutes, but after cooling in the pan for about 15 minutes, it came out easily and perfectly done! i glazed it with a combo of 1/2 cup chocolate chips, 2 T. butter and 1 T. corn syrup, but honestly, that was the only "iffy" part of this glorious cake. believe what they say ... it really DOESN'T need icing, cuz the cake part is that good!! so i'd suggest just tossing that extra 1/2 cup chips into the batter as well. anyway, i wanted to post this review for all of you wanting to make this cake but wary of it's super high-calorie content. with these adjustments, it makes 12 (BIG) pieces at only 360 calories ... not too bad for the awesome texture and taste!

Nov 27, 2007

I made this for Thanksgiving and it was the hit of the dessert table. Everyone raved over it, with two people telling me it was the best chocolate cake they ever had! It was also the first dessert to disappear, so I know everyone loved it. I followed the recipe exactly, but after the cake cooled I melted a can of ready made chocolate fudge frosting and drizzled the top of the cake with it, then sprinkled mini chocolate chips on the glaze. It looked as good as it tasted! I think this is going to be my new standard recipe when I want to make a chocolate dessert.

Aug 30, 2006

I love this recipe!! The frist time I made it was for a cake action for 4-H and my cake sold for $175. Later I made it for a potluck and before I could get any it was gone. I suggest to drizle white chcolate on top to fancy it up.


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  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 521 mg
  • 21%

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

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