Golden Chocolate Cake Recipe
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 eggs
- 1 cup (8 ounces) sour cream
- 1/2 cup canola oil
- 1/2 cup water
- 3 milk chocolate candy bars (1.55 ounces each), chopped
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped pecans
- 1 cup flaked coconut
- Confectioners' sugar, optional
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired. Yield: 12 servings.
Reviews for Golden Chocolate Cake
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I've been using this recipe for almost 20 years now, ever since it was originally published in the Taste of Home magazine. I've used name brand products, the cheapest generic products I can get, and it always turns out wonderfully. It's even the birthday cake of choice in my family. Thanks so much for sharing!
I prepared this cake and it came out GREAT! Again, I DID make adjustments to suit my own individual tastes! What I'd done was use a 3.4-oz size of "candy cane" flavor Jello Instant pudding mix instead of the vanilla instant pudding mix and I added a teaspoon of vanilla extract. I also added 2 Tbsp. of all-purpose flour to prevent the chocolate chips & candy bar pieces from sinking down into cake! What I also had done was use three Hershey ALMOND bars-1.45-oz. each, chopped in my food processor! Instead of using 1 cup chopped pecans, I used 1-1/2 cups sweetened flaked coconut and 1/2 cup chopped pecans! I tested cake at 50 minutes and found that I DID need to bake it 10 more minutes which I did. I did cool 15 minutes in the pan before turning out to cool on wire rack completely! Thank you, Kay Hansen, for this recipe! Dawn E. Lowenstein