21 Reviews

I made this for my chocolate loving son's birthday, but was very disappointed with the results. I ended up having to bake the cake for about 80 minutes. Sorry, but we just found this TOO moist, like the cake wasn't baked enough. I sprayed the pan well, as suggested but even after leaving it to cool for almost three hours, I still had part of the cake stuck to the pan.

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fame26 February 07, 2004

I have made this cake only i added chopped pecans and chocolate chips in the mix and on top as a decoration , the cake was wonderful, almost like a brownie cake. I used two 8 inch pans and made it into a layer cake. I will make this again and again, It was very gooood!!!

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Donna Luckadoo February 11, 2004

Fabulous! I used both semisweet and bittersweet morsels, and substituted vanilla pudding for chocolate pudding as that was that I had on hand. I baked it about 10 minutes longer than called for, but I used a stoneware bundt pan, which takes a bit longer to get hot. The cake came out of the pan beautifully, and a little dusting of powdered sugar was all it needed to finish it off. My husband gives it two thumbs up!

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bunkie68 February 05, 2011

Absolutely wonderful!! Needed something to make with what I had on hand....this was just right! Everyone thought it was perfect with the powdered sugar dusting. Took it to a party & everyone asked for the recipe. Making again tonight!

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KerryB5 January 30, 2010

I'm cleaning out the pantry and using what I have to bake/cook something every day. I've used similar recipes in the past, but I think this one is more moist and delicious. I used a white frosting on it - not that it needed any more sweetness - but my DH can't (won't) eat cake without it. The bonus is that I got rid of the can of frosting. It took about 8 extra minutes to bake in a bundt pan. Thanks!

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Louisville Mimi October 08, 2008

I have been craving chocolate cake for a few weeks now and decided to look for a recipe to make one. WOW! Did I find a great one! I used 1 1/2 cups of the mini semi sweet morsels but that's the only thing I did differently. I had a dark non-stick bundt pan so I did not spray it and it made a bit of a mess coming out. My presentation got a zero but it tasted oh so good! Thanks for the recipe that stopped my craving!!

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Alexi's Mom January 20, 2008

Excellent cake! I didn't have a 4-oz package of instant pudding (the six-serving size), but I did have a small box of chocolate and a small box of vanilla -- so I used all of the chocolate & 1/2 of the vanilla one -- I figured that would be about the right amount. I also ran out of oil (had about a 1/4 cup), so I made up the difference with a little extra sour cream. The cake baked up nice & high, and came out of the bundt pan easily. The cake was very dense, moist & VERY chocolate-y. In my opinion it doesn't even need the powdered sugar (let alone an icing or frosting). Thanks for posting! -M =)

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Mary Scheffert October 09, 2006

This cake was good and easy to make. I did put a chocolate glaze(butter, confectioner's sugar, cocoa and hot water) on the top of the cake, then dusted with confectioner's sugar. My BF and guests enjoyed this cake.

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JOY1998 October 09, 2006

Awesome, easy, incredibly moist cake. What more could you ask for. Thanks for the recipe.

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Cilantro in Canada October 03, 2006

I make this cake - but my recipe is called "Cavity Causing Cake"! It is wonderful!!!

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GRANNYLKM May 24, 2006
Chocolate Lover's Cake