Too Much Chocolate Cake

This is a fantastic cake recipe - not only is it super easy with the addition of cake and pudding mixes, but it comes out SO moist, chocolately, and delicious!! I love this one and have been using it for years. I've only used it for cupcakes - they come out great every time. It is very rich, and I love using mini chocolate chips, so you find little morsels of extra chocolatey goodness when you enjoy this recipe.

I fixed these for my son's soccer team for Halloween goodies and they were a big hit!

Too Much Chocolate Cake by Denise on AllRecipes

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet miniature chocolate chips


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Bake for 50 to 55 minutes (20 minutes for cupcakes), 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 or top with frosting.


  1. This is one of my favorite recipes! I've been using it for of the first things I started baking :-) I used allrecipes for years before learning about blogs! I've lightened this one up over the years, and it's still a family favorite.

  2. Kim what kind of lighter changes do you use? I keep thinking you could replace that oil (at least partially) with something else but haven't tried it yet!


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