CHOCOLATE PUDDING FUDGE CAKE
This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!
Provided by BNB
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
- Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
Nutrition Facts : Calories 629 calories, Carbohydrate 67.8 g, Cholesterol 87.7 mg, Fat 40.8 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 17.2 g, Sodium 572.6 mg, Sugar 46.6 g
SOUR CREAM CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE CAKE WITH SOUR CREAM
This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.
Nutrition Facts : Calories 477 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 356mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CREAM CAKE
Combine cake mix and instant pudding mix to make a tasty Chocolate Cream Cake! Try decorating your frosted Chocolate Cream Cake with chocolate sprinkles.
Provided by My Food and Family
Categories Home
Time 1h24m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
- Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
- Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 27 g, Protein 5 g
TOO MUCH CHOCOLATE CAKE
This cake won me First Prize at the county fair last year. It is very chocolaty.
Provided by Denise
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
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.
- 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 If desired, dust the cake with powdered sugar.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 60.9 g, Cholesterol 78.9 mg, Fat 38.6 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 12.8 g, Sodium 550.4 mg, Sugar 43.5 g
LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
THE EASIEST CHOCOLATE PUDDING CAKE
This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips
Provided by Mary
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
- Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g
CHOCOLATE SOUR CREAM CAKE
Incredibly rich and moist chocolate cake. The secret ingredient in both the cake and the icing is sour cream!
Provided by Annalise
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
- In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
- Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
- Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
- Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
- In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
- To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
- Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
- Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.
Nutrition Facts : Calories 824 kcal, Sugar 65 g, Sodium 665 mg, Fat 45 g, SaturatedFat 26 g, Carbohydrate 101 g, Fiber 7 g, Protein 11 g, Cholesterol 123 mg, ServingSize 1 serving
CHOCOLATE SOUR CREAM BUNDT CAKE
Moist and tender Chocolate Sour Cream Bundt Cake dripping with dark chocolate ganache.
Provided by Jessica Holmes
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Grease a 10-12 cup capacity bundt cake pan really well with butter. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
- Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
- In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
- Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick - this is fine.
- Pour chocolate batter into prepared bundt pan and bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
- To make chocolate ganache, chop dark chocolate and transfer to a bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes.
- Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.
SOUR CREAM CHOCOLATE CAKE
Sour Cream Chocolate Cake is a simple, classic cake that can be frosted or dusted with powdered sugar. It's dense and chocolatey - a cross between a gooey brownie and a piece of cake!
Provided by Cookies & Cups
Categories Dessert
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a 9×9 pan with aluminum foil, coat with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and brown sugar on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
- Add egg, sour cream, and vanilla and mix on medium until light and smooth. Add cocoa powder, baking soda and salt and mix until smooth.
- Turn mixer to low and add in flour until well mixed.
- Stir in chocolate chips and spread the batter evenly in prepared pan.
- Bake 20-25 minutes or until center is set. Cool in pan on wire rack. Sift powdered sugar over the top, if desired.
CHOCOLATE CAKE WITH CREAM FILLING
This three layer chocolate cake has a whipped cream filling and chocolate icing. Perfect dessert for any special occasion.
Provided by Christin Mahrlig
Categories Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
- Place the 1 cup cocoa powder in a medium bowl and pour the boiling water over it. Stir with a fork until smooth and set aside to cool.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to mix well.
- In the large mixing bowl of an electric mixer, beat butter and sugar on high speed until smooth.
- Add vanilla and eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary.
- Add flour mixture in 4 batches, beating just until combined.
- Add cocoa mixture in 3 additions, stopping to scrape down the sides of the bowl. Once batter is smooth, turn mixer off and divide evenly between the 3 prepared pans.
- Place in oven and bake for 25 to 30 minutes or until top of cake springs back when lightly touched.
- Place cake pans on a wire rack and let cakes cool in pans for 10 minutes. Remove cakes from pans and place back on wire rack to cool completely.
- To make filling, place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat with an electric mixer until thick. Refrigerate until needed.
- To make frosting, place butter in bowl of electric mixer and beat until smooth. Add 1 cup of confectioners' sugar and beat until combined. Add half of the cream with the mixer on low and then remaining ingredients, including what is left of cream. Turn mixer to high and beat until smooth.
- Spread whipped cream between the cake layers and frosting on sides and top of cake. Store leftovers in refrigerator.
CHOCOLATE CHIP PUDDING BUNDT CAKE
This recipe originally came from a college football coaches wife. It is incredible and requires no frosting!
Provided by SaraBellaBean
Categories Dessert
Time 1h5m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake mix, pudding and sugar all together.
- Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter.
- Add sour cream and chocolate chips.
- Prepare a greased and floured bundt tube.
- Pour into batter into Bundt Pan.
- Bake for 50-60 minutes at 350 degrees.
- Cool one hour before removing from pan.
Nutrition Facts : Calories 573.7, Fat 30.8, SaturatedFat 9.2, Cholesterol 73.2, Sodium 596, Carbohydrate 72.8, Fiber 2.4, Sugar 52, Protein 5.7
CHOCOLATE SOUR CREAM POUND CAKE
Steps:
- Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
- Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
- In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.
CHOCOLATE CAKE WITH PUDDING/CHIPS/SOUR CREAM
Categories Cake Chocolate Dessert Bake Quick & Easy
Number Of Ingredients 9
Steps:
- Directions: Grease and flour a Bunt or Tube pan. Combine cake mix, pudding mix, sour cream, eggs, water and oil in a large mixing bowl, blend well. Fold in chocolate chips . Pour mixture evenly into a prepared pan. Bake at 350 for 45-50 minutes. Cool for 10 minutes in pan and invert onto serving plate. When cooled slice cake and sprinkle powdered sugar on individual servings or on top of whole cake. Add whipped cream or ice cream if desired.
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