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This recipe is from the Chocolate Cake Mix Doctor book and it is awesome. It is rich and chocolatey and tastes out of this world. Team it up with the Chocolate Syrup Frosting and you will be in chocolate heaven.

Darn Good Chocolate Cake

Ingredients

  • vegetable oil or spray for your pan
    flour for dusting your pan
    1 package of Devils food or dark chocolate fudge cake mix
    1 package of Devils Food or chocolate fudge instant pudding mix (3.9 oz)
    1 cup sour cream
    1/2 cup water (I use milk, others have even used hershey syrup)
    1/2 cup vegetable oil (some people sub softened or melted butter)
    4 large eggs (if making as a sheet, I’d reduce to 3 eggs)
    1 1/2 cups semisweet chips

Instructions

    Place rack in middle of oven and preheat to 325. Mist and flour your pans.

  2. Place cake mix, pudding mix, sour cream, water (or milk instead), oil and eggs in a large mixing bowl. Blend with an electric mixer on low for 30 seconds – 1 minute. Stop the machine and scrape down the sides. Increase mixer to medium and beat 1 1/2-2 minutes. (really, only beat it until it is combined). The batter should look thick and well combined. Fold in the chips, making sure they are well distributed throughout the batter.
  4. Pour the batter into the pans and smooth with a rubber spatula.
  6. Bake the cake until it springs back when lightly touched and it starts to pull away from the pan – about 28-35 minutes. Remove from oven and let cool 10 minutes in pan and then turn out onto a cooling rack.
  8. If you want the chips to stay suspended in the cake, you could also toss them with a little flour before putting them in. I’ve never had to do that, but other people have said that their chips sink. If you want the chips to melt, use the mini’s.
  10. I prefer using Duncan Hines dark chocolate fudge cake, and the dark chocolate fudge instant pudding mix.
  12. If you are making layers, I would use 3 eggs instead of 4. I think 4 will make it too heavy and it will probably sink in the center. I did that with a 13×9x2 and it sunk in the whole middle. (It was still delicious, just not pretty). Of course, you can always fill it in with more frosting!!!
  14. If you want a delicious chocolate frosting too, I posted the Chocolate Syrup frosting on the recipes section of the website and it is out of this world!!! This is from the Cake Mix Doctor Cupcake Cookbook. It was someone’s personal recipe that won a contest, and then Anne Byrn included it in her latest cupcake cookbook. You will NOT be disappointed.