Devil’s Food Cake Mix Doctored Up
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 grocery 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!
You got me at chocolate! Thanks for sharing this awesome recipe! I am sure I will visit again soon.
Deb @ Kneaded Creations
Mmmmmmm… this makes me want cake!
Thanks for linking up to this week’s Catch a Glimpse party. I’ll be featuring this tomorrow. 🙂
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
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.