To Die For Chocolate Cake Recipes

KELLIE'S TO-DIE-FOR CHOCOLATE CAKE

Kellie's To-Die-For Chocolate Cake image

My sister gave me the recipe to this cake and it is TO DIE FOR! This is the cake that my family always requests for birthdays. It's so easy to make, looks beautiful and no frosting is needed - it's already rich enough! It's best if you DON'T use a "Pudding in the Mix" cake as you are adding the pudding seperately. I use Duncan Hines brand cake mix - it works great with this recipe.

Provided by Overton Fam

Categories Dessert

Time 1h7m

Yield 1 Bundt pan, 18 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup oil
1/2 cup water
4 eggs
1 cup sour cream
1 (18 ounce) box devil's food cake mix, Duncan Hines
3 1/2 ounces instant chocolate pudding mix
2 cups mini chocolate chips
powdered sugar

Steps:

Preheat oven to 345 degrees. Grease a bundt pan.
Mix together: oil, water, eggs and sour cream. Beat until well mixed.
Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
Once cooled, dust with powdered sugar. Enjoy!

TO DIE FOR CHOCOLATE CAKE

To Die for Chocolate Cake image

This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.

Provided by wiggleone

Categories Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter
1/4 cup cocoa
1 cup water
1/2 cup oil (veggie or canola)
2 cups flour
2 cups sugar
2 eggs (at room temp)
2 teaspoons cinnamon (best you can find)
1/2 teaspoon table salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter
1/4 cup cocoa
1 tablespoon cocoa
1/3 cup buttermilk
1 teaspoon vanilla
1 (16 ounce) box powdered sugar (3 1/2 cups/16 oz)

Steps:

Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

Nutrition Facts : Calories 604.9, Fat 26, SaturatedFat 11.3, Cholesterol 76.6, Sodium 341.6, Carbohydrate 90.4, Fiber 1.5, Sugar 71.4, Protein 4.7

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