Check out my latest post for Secret Recipe Club! This month I was assigned Wendy from La Phemme Phoodie. Want to know more about Secret Recipe Club? Find out here!
August was a whirl wind of a month. It came and all of the sudden it is the 22nd! It wasn’t until the 17th that I realized I still needed to bake for this month’s SRC. I was looking through Wendy’s lovely blog and I came across a Cardamom Lavender Honey Caramel Peach Pie. It sounded so delicious with the local lavender honey, but I did not have enough peaches and I was pressed for time. And then my mind wandered to her Strawberry Balsamic Jam, but knew I wouldn’t have the time to do the jar sterilization. And finally I landed on her Too Much Chocolate Cake.
I was happy to find her recipe because I don’t have a chocolate cake that is quick and delicious. This one is perfect if you have a chocolate craving, or just in the mood to bake something decadent.
Wendy baked her cake in 1 bundt pan, but I did mine in these 2 that I found for a dollar a piece at Goodwill. Wendy also suggested topping with chocolate sauce or powdered sugar. I decided to serve mine with a scoop of homemade mint chocolate chip ice cream. This is perfect for a special occasion or holiday due to is quick prep time and delicious results! It also has endless topping or serving compliments. Ice cream, chocolate, caramel, fruit, whipped cream…you can be as creative as you want.
Quick Chocolate Cakes
Ingredients:
- 1 box devil’s food cake mix (18.25 oz)
- 1 box instant chocolate pudding (5.9 oz)
- 1 cup sour cream
- 1 cup olive oil (she used veggie, use your favorite)
- 4 eggs, beaten
- 1/2 cup warm water
- 1 cup chocolate chips (Wendy used 2 cups – my sis doesn’t like them in cake much)
- Pre-heat the oven to 350 degrees Fahrenheit. Thoroughly grease the bundt pans (or pan).
- In a large bowl mix together the cake mix, chocolate pudding, sour cream, oil, eggs, and water – just until mixed!
- Carefully fold in the chocolate chips. Pour batter into pans and set pans on a cookie sheet.
- Bake for 45 – 55 minutes, depending on your oven. Cakes are done with an inserted toothpick comes out clean.
- Allow to cool fully before inverting onto serving plates.
About bigfatbaker
So glad you enjoyed the chocolate cake!
By the looks of this recipe, these little cakes are moist and packed with rich chocolate flavor. You did pick a good one, even if it was not your first choice. The picture is stunning-thanks for sharing.
Yum! This looks and sounds like a great chocolate cake recipe!
My mom had a brass cake pan that looked just like that. She never used it – it just hung on the wall.
Your cake looks delicious!
Such a lovely cake, great SRC choice. If you haven’t already, I’d love for you to check out my Group ‘A” ~ SRC recipe this month: Cilantro Lime Chicken
Lisa~~
Cook Lisa Cook
This looks like such a moist and scrumptious cake! I love any baking recipe that has sour cream in it! Love!
Jo-Anna
How yummy! That cake sounds decadent and delicious!
I use this exact recipe (without the chips) for my chocolate truffle cake – just blogged about it for the second time a couple weeks ago. It really is the chocolate-iest and moistest cake I’ve ever made or eaten. Amazing!
Oh my goodness, I want a piece! It looks rich and delicious!
love a good way to fix up a box mix. very nicely done!
Chocolate you can’t go wrong!
Thanks again for being a part of SRC and being a part of my first group, I enjoyed being your host! Now, I get to visit everyone’s blog, THIS IS THE FUN PART!
If you haven’t already, come check out my Secret Recipe Club Post: Cucumber Salad http://momscrazycooking.blogspot.com/2011/08/cucumber-salad-secret-recipe-club.html
or my second post for the SRC Raspberry and Nutella Pizza
http://momscrazycooking.blogspot.com/2011/08/raspberry-nutella-pizza-secret-recipe.html
I love that baking tin! And the chocolate cake looks delightful.
These look delicious! gloria
Mmmmm. This cake sounds and looks amazing. I’m a chocolate girl through and through and can imagine how moist this is with the pudding mix and sour cream. Yum!
This would be ideal for the next church pot luck. I always forget about them until last minute and this would be fast and easy.
Oh … yum! And so easy! I can’t wait to make this cake!
It is dangerously easy….
Looks great! SCR is turning out to be lots of fun — so many new recipes to try!
Well, I’m a tinsy it upset. As soon as I set my eye on that gorgeous cake pan I knew I wanted it… And then I red goodwill. Is there a brand on them? Any hint on where I can find one? I want!!!
This cake sounds scrumptious too. As much as I love desserts without chocolate, I always come back to chocolatey desserts for my favs. I love how simple this recipe is. I will definitely have to give it a try.
Oh, I LOVE your Bundt pan!!! Great find! And a fabulous cake, too~
That’s a wonderfully moist looking cake! And I love the pan. Always interesting to see what people pick. I end up picking my recipes based on time too, big procrastinator here!
I love this cake recipe! I’ve been using it for years myself!
Wow, those pans were a great deal and I love the look they gave your cakes! I really love doctored cake mix cakes–I’ve actually made this one before and remember enjoying it. I’m pretty sure it wasn’t as pretty as yours though!
I just want to say I love your molds. So pretty!
Love the molds and the round-up!