I bake for my synagogue and I have probably made this 75 times. I sometimes use a stick of butter, melted to give it added flavor. I have used regular chocolate chips as well. It is the cake that everyone loves, cake mix or not.

hmmmmm. with descriptions like these how can I resist? thanks!

Sounds interesting! I am going to volunteer at student convention next month, to provide buns/butter and desserts. I wonder if this recipe will make good cupcakes... has anyone tried? Thanks in advance! Al

Barbara48,
Do you use the stick of melted butter instead of the oil?

I just made this today, didn't see your recipe. Mine called for 1/2 cup of oil. I used 1 cup of chocolate chips and 1 cup of butterscotch chips. Since I didn't have the chocolate pudding I used butterscotch. I haven't tasted it, but will see what the family thinks of it. I put canned chocolate fudge frosting on it.

I make this a lot too, everyone loves it. Unfortunately, I can taste the cake mix chemicals after a day or two.

Hmmm... what about making into cupcakes? Anyone? Al

Althetrainer - I think for sure it can be made into cupcakes.

Bumblebeez - never lasts that long around here! lol

Marilyn Sue - Let us know how it is with the butterscotch and less oil.

Ysop1016 - Lord, I hope so! lol

I needed a dessert the other night so I picked up a dark chocolate cake mix and made this cake...excellent, very moist and the best part it was a big hit with guests! Thanks for posting it Tropicals!

tropicals9b

Thanks for posting this. About 20++ years ago one of the folks I worked with used this cake recipe to make her cake whenever we had a "cut & pour" at work. I lost the recipe
and never could recreate it on my own. At that time the cake did not have chocolate chips in it but I think that will make it even better.
Thanks, thanks, thanks!!!

DL

I am not a chocolate chip fan (I know chocolate people will find that hard to believe) and since that seems to be a lot of chips, if I were to just leave them out, would it still be good? Or should I just bite the bullet and put them in?

I'm wondering about the chips, too. Do they sink to the bottom and get crusty, or distribute evenly throughout the cake? If they sink, would flouring them help them "float" in the cake? And finally: I don't have a bundt cake pan. Can I use a 9 x 12 pan?

We love warm choco cake in my house. I bet this is great warm, with all those gooey chips in it.

TIA, Sherry

Woodie, I used really tiny, tiny chips and they sort of melted in...you knew they were there but not like in a chocolate chip cookie way...it truly was a delicious cake...so moist!
I am not sure about using a 9"x13"...a bundt pan would be the best...it come out more like a pound cake, more dense than a regular cake mix.

Thanks for posting this! I need to make a quick dessert to take to a weekend get-together and I was thinking chocolate anyway :)

Thanks, Marigene, I honestly don't want to mess with the recipe and not have it come out as good and moist!

The cake must have been fine because my husband and son in law ate them up. I didn't even try them. Nice and moist.

Sue

I made the same cake in November for one of my assistants. She likes spicy, so I used espresso instead of water, added some cayenne and called it a Mexican Mocha Cake....ohmy it was good.

Someone posted a similar begin-with-a-mix cake a few years back. It was chocolate and used bourbon and Kahlua and had a ganache frosting, I believe. I've lost the recipe. It was SO good. I baked it in a bundt.

Anyone recall that or have the recipe?

Just had to come in and tell you all I've had to make it two more times since I posted this! LOL

Here's another great one for lemon lovers:

1 (18 ounce) box betty crocker or pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1/2 cup oil

Mix all ingredients and bake at 350 for about 50-55 minutes in a bundt pan.
Val

I have one in the oven right now. I swore I bought a devils food cake the other day...but I couldn't find it. So, I used a yellow cake mix with a devils food pudding mix. We will see what happens. I think the spicy one sounds really good!

I've seen this recipe with a half cup of oil and one cup. Which is right or does it really matter? I'm getting ready to make it now. It's snowing (AGAIN) and I must bake.
Whistle

I used a cup of oil in the one I made and it was delicious!

Thanks marigene. One cup it will be!

Barnmom, I posted a Kahlua cake recipe that started with a cake mix, but I converted the recipe and now make it from scratch. I am not sure if it was my recipe or not that you are talking about. The one I make was the runnerup in the chocolate contest thingy I did. But I top it with chocolate mousse.
Tropicals I will try this recipe. I usually make my chocolate cakes from scratch, but I have several chocolate box mixes that have been around for awhile. I will make this. With Sour cream and chocolate chips you can't go wrong!

I love chocolate cake, but haven't had or made any in a long time. I may try this sometime soon.

For those that don't like chocolate chips, try chopping up a good bar of baking chocolate. I use Ghirardelli bitter sweet or semi sweet baking chocolate for my chocolate chip needs. It's so much better than chocolate chips. I don't know if it would work for this cake, but it works well for cookies.

Sally

I made this and just now had my first taste.....still warm! MY GOODNESS, how delicious! Thanks for posting the recipe and helping with the oil amount.
Whistle

These are good cakes - I have made a similar if not exact of the chocolate chip one and the lemon one and the Kahlua one - got them all out of The Cake Doctor book, although clearly she got them from somewhere because you great cooks say you have known about these much longer than the book has been out! :)

I like them since they are bundts and therefore you can get by with a sprinkle of powdered sugar instead of frosting. Frosting is my baking nemesis, LOL! Makes them super easy to bring to parties or work.

Here's our version, and its definitely a family favorite!

Confession Cake

1 DevilÂs Food Cake mix
1 3 oz. pkg. Instant chocolate pudding mix
2 cups sour cream
1 cup melted butter (2 sticks)
5 eggs
1 tsp. almond extract
2 cups semi-sweet chocolate chips

Oven 350 degrees

Mix together: the cake mix, pudding mix, sour cream, melted butter, eggs, and almond extract. Beat on low to medium speed until all ingredients are thoroughly blended.
Add chocolate chips, and stir well.

Pour into well-greased bundt pan. Bake 50-55 minutes.
Let cool 5 minutes, then invert onto serving plate.

Cool cake completely before cutting.

No icing needed, just sprinkle with powdered sugar, or leave plain.

Try different cake mix, pudding, and chip combinations.
We like raspberry flavored chocolate chips in the chocolate.

Jan