You know how you have those go-to recipes that just always turn out and are a crowd pleaser? This is one of those recipes for me! I stumbled across this recipe a few years ago when I was looking for a dessert to make for Easter. My husband is a big fan of chocolate cake and this recipe had good reviews, so it seemed like a pretty safe bed. Well, let me tell you, this chocolate cake is AMAZING! If you like chocolate cake that is rich, moist, and flavorful, this is the chocolate cake for you. Even better, it is so easy to put together! This has become the only cake recipe that my husband requests for his birthday, but I make it often throughout the rest of the year, too.

I originally found this recipe from Denise at Allrecipes. You can look at the original recipe and post here. I also use this glaze recipe to really make this cake over the top!

Cake Ingredients:

  1. 1 (18.25 ounce) devil’s food chocolate cake mix
  2. 1 (5.9 ounce) package instant chocolate pudding mix
  3. 1 cup sour cream
  4. 1 cup vegetable oil
  5. 4 eggs
  6. 1/2 cup warm water
  7. 2 cups semi-sweet chocolate chips

Cake Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together all of the ingredients EXCEPT the chocolate chips. Stir in the chocolate chips and pour 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.
  4. After the cake has cooled, drizzle with the chocolate glaze or dust with powdered sugar.

Glaze Ingredients

  1. 2 cups sifted powdered sugar
  2. 2 TB unsweetened cocoa powder
  3. 1 TB butter, softened
  4. 1/2 tsp vanilla extract
  5. 4-5 TB milk

Glaze Directions

  1. In a small bowl, combine butter with powdered sugar. I usually use my Kitchenaid mixer with the beater attachment.
  2. Add vanilla. Slowly add the milk until desired consistency is achieved. I don’t like my glaze to be too runny.
  3. Drizzle over cake.

I usually allow my glaze to set for an hour or two after drizzling the cake and before serving. This goes great with vanilla ice cream! In fact, it is so rich, that I really do prefer it that way.

I have thought about trying a few variations of this recipe by adding different flavor of chips or adding an extract to the glaze. I think that chocolate peanut butter or mint would be delicious! Be sure to let us know if you like this cake, especially if you try a different variation of it!