Best Darn Chocolate Cake Food

DARN GOOD CHOCOLATE CAKE

Darn Good Chocolate Cake image

Rich, moist chocolate cake that begins with a cake mix and pudding.

Provided by Kate @ I Heart Eating

Categories Dessert

Time 55m

Number Of Ingredients 7

Ingredients

15.25 ounce package plain devil's food cake mix
3 ounce package instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 ½ cups semisweet chocolate chips

Steps:

Preheat oven to 350F. Generously grease and flour a 12-cup bundt pan. I like to use a nonstick baking spray with flour in it.
Add cake mix, pudding mix, eggs, sour cream, warm water, and vegetable oil to a large mixing bowl.
Mix on low speed for about 1 minute.
Increase the speed to medium, and continue to mix for 2-3 minutes, scraping down the bowl as-needed.
Fold in chocolate chips.
Pour the batter into the prepared bundt pan, smoothing the batter out as needed.
Bake until the cake springs back when lightly pressed, about 45-55 minutes. A wooden toothpick inserted in the center may come out with melted chocolate but shouldn't have any batter on it.
Cool in the pan for 20 minutes.
Run a thin knife around the pan and invert onto a cooling rack to finish cooling.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 34 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 328 mg, Fiber 2 g, Sugar 21 g

DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)

Darn Good Chocolate Cake ( Cake Mix Cake) image

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 :)

Provided by taylortwo

Categories Dessert

Time 45m

Yield 1 layered cake, 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting (" Perfect" Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)

Steps:

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.

Nutrition Facts : Calories 271.2, Fat 16, SaturatedFat 4, Cholesterol 54, Sodium 397.9, Carbohydrate 30.4, Fiber 1, Sugar 17.8, Protein 3.9