Triple Chocolate Fudge Cake

Oops! Something happened - Where's the recipe? This sounds yummy!

CakeMommyTX you can't entice us with your introduction and not give the recipe :) We're patiently waiting!

No clue where the recipe went, my other recipes are gone also?

I guess I'll put it here until I fix it. 1 box BC Triple Chocolate Fudge Cake (w/ mini choco chips) 1 box DH Dark Chocolate Fudge cake 1 1/2 cups flour 1/2 cup cocoa 2 cups sourcream 2 4oz pkg chocolate fudge instant pudding 8 eggs 1 cup veg oil 2 2/3 cup chocolate milk 2 tsp vanilla 1/2 cup mini choco chips Sift dry ingrediants together and then add wet, mix until incorporated and then mix for 2 minutes. Bake at 325 until toothpick comes out clean. You may have to test a few times, sometimes I hit a choco chip and my toothpick comes out all messy. You can't really half the recipe because the flavor comes from the combo of the 2 chocolate mixes so it makes a lot of cake.

I sell more BC triple chocolate fudge than any other flavor. it is yummy.

That would go so well with my chocolate toffee buttercream for a real chocolate rush! Saved - gotta try this one.

I use 2" pans . . . filling them half full would work? I know some recipes do not rise as much so they need to be 2/3 full. Thanks, sounds yummy!!! Can't wait to try!

This chocolate cake rises really well, filling half way will give you a full 2" cake.

What size cake pans do you use.

I am sorry to question you. However I am confused. Do I follow the directions on the 2 boxed mixes, or do I just follow your directions? I also would like to know what size pans do you use, as well as a starter time to go by. Do I bake the cake for 20 min. then check from there or do I follow the boxes directions? Thank you.....

I use 2" pans, and this recipe will fill 4-8" rounds or 2-10" rounds and 2-6" rounds or 2-9X13" or 1-11X15" pan, or 4-6 dozen cupcakes depending on how full you fill your tins. Sometimes I have a bit left over and I bake it in a 4" round for snacking, it's a lot of batter. I don't use a timer I just bake until the cakes start to smell done and then I check it. It's a denser cake then a straight box mix and bakes at a lower temp so takes longer then the box directions, I'm thinking about 40 mins in a regular oven (don't know about convection). The only directions I follow on the box are the liquid measurments and the oil.

Great recipe! I've tried in now in cupcakes and 9" rounds and works really well and tastes great! Thanks so much for sharing!

Here's a hint when using this recipe: do not attempt with less than a 6 qt mixer. I think I just drowned my 5 qt. lol It smells incredible!

Next on my list of trying,...sounds really great

This sounds great! Love chocolate, the more the better. Will try soon.

Do you use an icing for this cake if so what kind

If I'm making my "Chocoholics Anonymous Cake " then I fill it with chocolate ganache and ice it with chocolate butter cream. But usually I use vanilla butter cream, but since it's chocolate it goes well with just about anything, coconut cream, mint chocolate chip, strawberry, cherry, etc.

So just to be sure, you use your ingredients plus the vegetable oil and eggs on the box? Thanks!

Just to clarify the liquid and oil measurments in the recipe are the same as on the box however just follow the recipe and disregard any directions on the box. I hope that makes sense, I did'nt want to confuse anyone by saying I follow the measurments on the box, I only used those to gauge how much to add to the recipe, I don't follow the recipe and then add additional liguid and oil per the box directions. Okay so that sounds even more confusing, basically just throw the box away and follow the recipe. :)

I made this cake in my search for the perfect chocolate cake. It is the Holly Grail. It is very chocolate-y, has a dense texture but it melts in your mouth. It rose very well, better than any cake I've ever made. I bought all the ingredients as per the recipe but when I got home, I emptied the two cake mixes into a large bowl, measured and then divided in half. I made a half batch of cake and put the other half of the dry cake mix in a freezer bag for use at some other time. I used two 8" rounds and the batter fit them nicely. It took close approx 45 minutes to bake. I just used some vanilla almond buttercream to frost and next time I will try a chocolate frosting, just to see if I can completely founder myself while eating it. LOL I am grateful for this recipe and the brilliant chef who posted it.