Darn Good Chocolate Cake ( Cake Mix Cake)

Darn Good Chocolate Cake ( Cake Mix Cake) created by Jonathan Melendez

This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

  • 1 (18 1/4 ounce) package devil's food cake mix
  • 1 (4 ounce) box instant chocolate pudding mix
  • 1 cup sour cream
  • 12 cup water
  • 12 cup vegetable oil
  • 4 large eggs
  • chocolate frosting ($notetemplate1$ is preferred, but store bought or your own recipe is acceptable)

directions

  • Preheat oven to 350°F.
  • Grease 2 9-inch round cake pans.
  • Dust with flour and tap out the excess; set pans aside.
  • Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop and scrape down the sides of the bowl.
  • On medium low speed, continue to blend for 2-3 minutes more.
  • The batter will be very thick and should look well combined.
  • Pour batter into prepared pans and smooth it out.
  • Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
  • Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
  • Allow to cool in the pans on a wire rack for 20 minutes.
  • Now is the time to start preparing your frosting.
  • Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
  • When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
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@taylortwo
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@taylortwo
Contributor
"This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)"
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  1. Jonathan Melendez
    This is the best way to improve a boxed cake mix. The cake itself was very moist and extra chocolatey. I loved it!
    Reply
  2. Jonathan Melendez
    Darn Good Chocolate Cake ( Cake Mix Cake) Created by Jonathan Melendez
    Reply
  3. Jonathan Melendez
    Darn Good Chocolate Cake ( Cake Mix Cake) Created by Jonathan Melendez
    Reply
  4. Jonathan Melendez
    Darn Good Chocolate Cake ( Cake Mix Cake) Created by Jonathan Melendez
    Reply
  5. rosa9627
    I am looking to bake this cake in bundt pan. Can anyone tell me how long to bake and time? Do ingredient measurements stay same?
    Replies 2
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