Too Much Chocolate Cake


This cake won me First Prize at the county fair last year. It is very chocolaty.

Original recipe makes 1 12 cup Bundt cake


1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.


Calories: 600 kcal
Carbohydrates: 60.9 g
Cholesterol: 87 mg
Fat: 38.6 g
Fiber: 2.4 g
Protein: 7.6 g
Sodium: 550 mg