Tasty Tuesday- Too Much Chocolate Cake

Like I wrote yesterday, I have been rocking the doctored cake mix.

And THIS CAKE is one of the biggest reasons. This recipe is PHENOMENAL! I discovered it a couple years ago and have made it multiple times since then. It is SO insanely easy and delicious.

So, if you’re anti-cake mix, just give it a chance. Make this cake please.  Try it out and then we’ll talk.

Too Much Chocolate Cake

(now dubbed “the best chocolate cake!!)

from allrecipes.com

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream (OR plain yogurt – I’ve been loving greek yogurt recently!)
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Grease a bundt pan or place cupcake liners in a cupcake pan. 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 the pan.
Or cupcake pans if that’s more your thing:) I usually use a 1/4 or 1/3 c. measuring cup to scoop the batter out. You want to fill your cupcake pans about 2/3 to 3/4 of the way full
For the cupcakes I made for Valentine’s Day, I did a “double-decker” method. I just made a white cake mix, added in some red food coloring to make it pink
and squeezed it on top of each cup!
When you’re ready, pop the cake or cupcakes into the preheated oven. Bake cake for 50 to 55 minutes, cupcakes for about 15-20 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean.
(Note that the chocolate chips will be gooey – – so make sure if your toothpick has chocolate on it, it’s from the undone cake and not the chips before you cook it longer)
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
If desired, dust the cake with powdered sugar.
For this I used stencils!
For cupcakes, let cool in pan for about 5 minutes then cool completely on wire racks.
Go ahead and start making your frosting. I used delicious vanilla buttercream but you could use chocolate too! Be creative! Decorate with red hots or another fun treat!

About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking, Holidays, Tasty Tuesday and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Tasty Tuesday- Too Much Chocolate Cake

  1. em says:

    i don’t care what you say. this is just too much chocolate. TOO MUCH!

    • jackielopina says:

      ohmygosh. EVERY TIME you say this (this was probably what – 56? 57?) it makes me smile:) AND MISS YOU!! Love you sweet friend! We need to plan what we shall cook and bake during the week o’ fun:)

  2. Pingback: For The Vanilla Lovers « Hoping in God

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