Show Subscription Form

Come-Home-to-Mama Chocolate Cake Recipe
Come-Home-to-Mama Chocolate Cake Recipe photo by Taste of Home

Come-Home-to-Mama Chocolate Cake Recipe

Read Reviews
4.5 13
Publisher Photo
You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • 1 package devil's food cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • 4 large eggs
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1/4 cup buttermilk
  • 2 tablespoons chocolate syrup
  • 2 teaspoons vanilla extract
  • 1 pound semisweet chocolate, chopped
  • 6 tablespoons Dutch-process cocoa powder
  • 6 tablespoons boiling water
  • 1-1/2 cups butter, softened
  • 1/2 cup confectioners' sugar

Nutritional Facts

1 slice equals 754 calories, 49 g fat (25 g saturated fat), 144 mg cholesterol, 655 mg sodium, 75 g carbohydrate, 6 g fiber, 9 g protein.


  1. In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans.
  2. Bake at 350° for 38-43 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, about 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.
  4. In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture.
  5. Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Yield: 12 servings.
Originally published as Come-Home-to-Mama Chocolate Cake in Easy Comfort Food Recipe Cards 2011, p79

Reviews for Come-Home-to-Mama Chocolate Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 3, 2016

"This cake always works and keeps very moist."

Reviewed Mar. 17, 2015

"I made this cake for my son-in-laws birthday. It was a great hit. He loves chocolate cake and I'm always making different one and he said " make this again"."

Reviewed Feb. 9, 2015

"this is an amazing cake!!!!! my husband made the cake and for the frosting he used Ghirardelli cacao instead of semisweet chocolate...omgosh!!!"

Reviewed Feb. 9, 2015

"I just made this and found it to take way more than 30 minutes. The batter was so thick, it crept up the beaters almost into the motor. I added 1/2 c water, and still had to finish beating with a spoon. The icing turned to syrup when I added the melted chocolate, and had to add more confectioners sugar to make it thick enough to spread. The taste of the icing was rated 'not good' by the 4 of us eating the cake. The cost and mess did not equal an exceptional cake to us."

Reviewed Feb. 8, 2015

"I substituted strong coffee for water in the cake. I used Hershey's instant pudding (1 small box and 1 Tbsp. of another box) in the cake batter. Make sure eggs are room temperature.

In the frosting, I substituted one 4 oz. Ghirardelli semi-sweet baking bar and one 4 oz. Hershey's Dark Chocolate bar for the 1 lb. chopped chocolate and only used 1 cup butter. I used 2 cups of confectioner's sugar. I left everything else as per recipe. It tasted moist and rich. It tasted like my "go to recipe" that takes twice as long to prepare. It is a thick batter and if you have thinner baking pans (or too much batter) it will be done on outer edges and underdone in the middle. This will cause the cake to fall when it cools. Insulators wrapped around pans (or triple thick foil strips) will help them cook evenly. I would rather have my cake a little underdone because it will continue to cook after you take it out of the oven. Hope this helps!"

Loading Image