Recipe by dahlia
I received this delicious recipe from my husband's aunt several years ago after devouring this cake at a family dinner (I even had the leftovers for breakfast the next morning!). It is super-easy to make and is one of the best chocolate cakes I've ever had. This cake tastes even better the next day and freezes extremely well. I usually use a little of the chocolate cakemix instead of white flour to flour the pan so that you don't see any white specks on the cake. It's so rich that I usually don't use frosting. I usually use Duncan Hines fudge cakemix and Jello pudding mix. Makes a great presentation at potlucks and dinner parties. The best thing is that this cake doesn't taste at all like it came from a mix. Enjoy!
Top Review by *~*Jennifer*~*
Chocolate lovers will be crazy about this cake. It is very good, but it wasn't as moist as I expected. One thing I liked was it is made with ingredients I always have in the house.
- 1 (18 1/2 ounce) package devil's food cake mix or 1 (18 1/2 ounce) package fudge cake mix
- 1 (3 ounce) package instant chocolate pudding mix or 1 (3 ounce) packageinstant vegetarian chocolate pudding mix
- 6 ounces semisweet chocolate or 6 ounces mint chips
- 4 eggs
- 3⁄4 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla
- chocolate frosting (optional) or powdered sugar (optional)
Directions See How It's Made
- Mix cakemix with eggs& oil in large bowl.
- Add pudding mix, water, vanilla and beat well.
- Add chocolate or mint chips and stir to incorporate.
- Pour mixture into greased and floured 10" Bundt pan.
- Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
- Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
- When cool, frost with chocolate frosting or dust with powdered sugar, if desired.