I can’t even remember what year it was the last time I made a chocolate cake from scratch (at least 15 years ago), but I do remember where I took it for dessert, and I do remember the hostess raving over how good it was. Well now I’ve found an easy way to make a boxed chocolate cake mix turn into a homemade tasting rich cake!
It started with an inexpensive devil’s food cake mix from my local Aldi’s store, and I grabbed it from my pantry one evening to make for my family’s “Friday dessert night” treat, but it just didn’t seem special enough. As I was mulling over how to fancy it up, I looked on the back of the box and saw this alternative recipe:
And…I just happened to have all of these additions on hand–sour cream, chocolate pudding and chocolate chips!
INGREDIENTS:
- One 16.5 ounce devil’s food cake mix
- 4 eggs
- 1 cup of sour cream
- 3/4 cup water
- 1/4 cup vegetable oil
- One 3.9 ounce package chocolate instant pudding/pie filling
- 3/4 cup chocolate chips
INSTRUCTIONS:
After combining all ingredients, except chocolate chips, and mixing them with the mixer,
then stir in chocolate chips by hand. After pouring into a greased and floured 10 inch tube pan, bake in a preheated 350 degree oven for 50-60 minutes.
(If you use a different pan, see the back of the box picture for cooking times).
Cool in the pan for a few minutes, then turn out onto a cooling rack or towel. When it’s completely cool, it’s ready to serve.
Devil's Food Cake Mix Doctored Up
Ingredients
- One 16.5 ounce devil’s food cake mix
- 4 eggs
- 1 cup of sour cream
- 3/4 cup water
- 1/4 cup vegetable oil
- One 3.9 ounce package chocolate instant pudding/pie filling
- 3/4 cup chocolate chips
Instructions
- Mix first 6 ingredients with a mixer till well blended, then stir in chocolate chips by hand.
- Pour into a greased and floured 10 inch tube pan.
- Bake in a preheated 350 degree oven for 50 to 60 minutes.
- (If you use a different pan, see the back of the box picture for cooking times).
- Cool in the pan for a few minutes, then turn out onto a cooling rack or towel. When it’s completely cool, it’s ready to serve.
This cake didn’t need any frosting because it was so moist, rich and chocolatey!
Hope you enjoy!
Debbie @ Kneaded Creations says
You got me at chocolate! Thanks for sharing this awesome recipe! I am sure I will visit again soon.
Deb @ Kneaded Creations
Allison {A Glimpse Inside} says
Mmmmmmm… this makes me want cake!
Thanks for linking up to this week’s Catch a Glimpse party. I’ll be featuring this tomorrow. 🙂
Miz Helen says
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
Come Back Soon!
Miz Helen
Cara says
Thanks for sharing this recipe! I had a friend who used to make this cake and I couldn’t figure out quite what the recipe was until I found your blog. I went to Aldi and bought the exact cake mix too. This cake is DELICIOUS. The first time I baked it in a 9×13 and tonight I baked it in a bundt pan and replaced the water with 1 cup Frangelico. After it cooled I continued to brush it with Frangelico. I plan on making a white sugar Bailey’s glaze for on top. And yes, I’ll admit, I’ve made this cake twice in one week (I didn’t get but a sliver the first time): Christmas Eve and New Years Eve! It’s definitely a cake to share.