Too Much Chocolate Cake Recipes
TOO MUCH CHOCOLATE CAKE
I am posting this for safekeeping as it is our family's favorite cake recipe. It is very similar to a few others here on Zaar but IMO it's the best! :) The mini chips don't sink to the bottom, but regular chips will do just as well. I prefer to bake this as cupcakes as opposed to a bundt cake. Fantastic with vanilla buttercream frosting or just a dusting of powdered sugar. Edited to add: Thanks, Yooper and Ronnie for remiding me where I found this! I used to copy recipes from online onto index cards for my recipe box (before I found Zaar). So much for my "safekeeping" theory. lol
Provided by Melissa and her Pan
Categories < 60 Mins
Time 1h
Yield 1 Bundt, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan (or cupcake papers).
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
- For cupcakes, follow the directions on the cake mix package for cooking time.
Nutrition Facts : Calories 598.2, Fat 39.2, SaturatedFat 11.7, Cholesterol 72, Sodium 601.1, Carbohydrate 63.1, Fiber 3.2, Sugar 42.6, Protein 6.6
TOO MUCH CHOCOLATE CAKE
Everyone who tastes this cake loves it. But if you're like me,you would agree that there is no such thing as too much chocolate. Enjoy!
Provided by cathy hairston
Categories Chocolate
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Spray a 12 cup bundt pan with Pam and set aside.
- 2. In a large bowl, combine cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in chocolate chips and pour into prepared pan.
- 3. Bake 50-55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely in pan at least 1 1/2 hours before inverting onto a plate. If desired, dust cake with powdered sugar before serving.
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