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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (80g) Recipe makes 16 servings |
||
| Calories 274 | ||
| Calories from Fat 146 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.3g | 25% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 393mg | 16% | |
| Potassium 160mg | 4% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 16.2g | ||
| Protein 4.1g | 8% | |
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Darn Good Chocolate Cake ( Cake Mix Cake)
By: taylortwo
Mar 21, 2004
This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it).
This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (" Perfect" Chocolate Frosting). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it 
SERVES 16 , 1 layered cake
Ingredients
- 1 (18 1/4 ounce) package devil's food cake mix
- 1 (4 ounce) box instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 large eggs
- chocolate frosting (" Perfect" Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)
Directions
1
Preheat oven to 350°F.2
Grease 2 9-inch round cake pans.3
Dust with flour and tap out the excess; set pans aside.4
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.5
Blend with an electric mixer on low speed for 1 minute.6
Stop and scrape down the sides of the bowl.7
On medium low speed, continue to blend for 2-3 minutes more.8
The batter will be very thick and should look well combined.9
Pour batter into prepared pans and smooth it out.10
Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.11
Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.12
Allow to cool in the pans on a wire rack for 20 minutes.13
Now is the time to start preparing your frosting.14
Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.15
When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: Emily Elizabeth
On Aug 19, 2008
Delicious! I have to cook gluten free so I used a gluten free cake mix (Bob's Red Mill) and I also used butter instead of oil since most gluten free recipes seem to call for butter. It turned out great. It didn't rise much, but was still delicious and was very easy to cut in half in order to make it 4 layers. I used Grandma's Chocolate Fudge Frosting which added just the right amount of sweetness and people raved about it! Thank you for sharing!
From: Frankies Bella
On Aug 17, 2008
Just made this cake. I didn't have a cake mix, so I used the dry ingredients from Devils Food Cake Mix in a Jar, "Devil's Food Cake in a jar" in place of the mix and then followed this recipe as is written. It is excellent! I also used the suggested "perfect chocolate frosting". I didn't have heavy cream, so I used 1/2 and 1/2, and added 1TBLS. of Kayro light corn syrup with the first set of ingredients that get cooked on the stove. Followed the rest of directions as written. WOW!!! It is excellent! SOOO thick and rich and fudgey! My husband looked like a little boy after he licked the beaters and bowl...he had frosting on his face and mustache!!! I'd say that definitely makes this a five star recipe! I also made it four layers, looks beautiful and gets that wonderful frosting throughout the entire cake! Thanks for a GREAT cake and frosting recipe! This will surely be a regular in our house!
From: ColCadsMom
On May 1, 2007
Made this with 3 large eggs instead of 4, 1/2 cup applesauce instead of oil, and a bit extra water and baked it about 45 minutes in a bundt pan and sprinkled it with powdered sugar. This was absolutely the best cake mix cake I've ever had! It was SO moist! Didn't even NEED frosting (and I ALWAYS need TONS of frosting on my cakes!)and was delicious without it! I will try it again with other cake and pudding flavors, and in 4 pans (like I always do my red velvet cake) with frosting. EXCELLENT!
From: oriana
On Feb 6, 2005
An excellent cake mix cake and the results were superb with the perfect chocolate frosting. Very pretty cake and very moist and rich.I used cadbury top deck milk chocolate cake mix, canola oil and light sour cream as that is what I had on hand. Thanks for a great recipe.
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