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Golden Chocolate Cake Recipe
Golden Chocolate Cake Recipe photo by Taste of Home

Golden Chocolate Cake Recipe

Publisher Photo
At our Wisconsin farm, dessert was just as important as the main course. This idea has followed us to California, where I'm still on the lookout for good dessert recipes. This moist cake is a favorite since it's chock-full of fun ingredients like chocolate candy bars, pecans and coconut. -Kay Hansen, Escondido, California
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + cooling
MAKES: 12-16 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 piece) equals 412 calories, 25 g fat (9 g saturated fat), 64 mg cholesterol, 330 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Golden Chocolate Cake in Taste of Home August/September 1995, p25

Nutritional Facts

1 serving (1 piece) equals 412 calories, 25 g fat (9 g saturated fat), 64 mg cholesterol, 330 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Golden Chocolate Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 11, 2014

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!

MY REVIEW
Reviewed Oct. 1, 2013

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

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