Chocolate Lover's Cake

From: Louisville Mimi

On Oct 8, 2008

I'm cleaning out the pantry and using what I have to bake/cook something every day. I've used similar recipes in the past, but I think this one is more moist and delicious. I used a white frosting on it - not that it needed any more sweetness - but my DH can't (won't) eat cake without it. The bonus is that I got rid of the can of frosting. It took about 8 extra minutes to bake in a bundt pan. Thanks!

From: Alexi's Mom

On Jan 20, 2008

I have been craving chocolate cake for a few weeks now and decided to look for a recipe to make one. WOW! Did I find a great one! I used 1 1/2 cups of the mini semi sweet morsels but that's the only thing I did differently. I had a dark non-stick bundt pan so I did not spray it and it made a bit of a mess coming out. My presentation got a zero but it tasted oh so good! Thanks for the recipe that stopped my craving!!

From: fame26

On Feb 7, 2004

I made this for my chocolate loving son's birthday, but was very disappointed with the results. I ended up having to bake the cake for about 80 minutes. Sorry, but we just found this TOO moist, like the cake wasn't baked enough. I sprayed the pan well, as suggested but even after leaving it to cool for almost three hours, I still had part of the cake stuck to the pan.

From: Mary Scheffert

On Oct 9, 2006

Excellent cake! I didn't have a 4-oz package of instant pudding (the six-serving size), but I did have a small box of chocolate and a small box of vanilla — so I used all of the chocolate & 1/2 of the vanilla one — I figured that would be about the right amount. I also ran out of oil (had about a 1/4 cup), so I made up the difference with a little extra sour cream. The cake baked up nice & high, and came out of the bundt pan easily. The cake was very dense, moist & VERY chocolate-y. In my opinion it doesn't even need the powdered sugar (let alone an icing or frosting). Thanks for posting! -M =)