Come-Home-to-Mama Chocolate Cake
Total TimePrep: 25 min. Bake: 40 min. + cooling
- 1 package devil's food cake mix (regular size)
- 1 cup sour cream
- 1 package (3.9 ounces) instant chocolate fudge pudding mix
- 4 large eggs, room temperature
- 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
- 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.
- Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.
- 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.
- 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.
Nutrition Facts1 slice: 754 calories, 49g fat (25g saturated fat), 144mg cholesterol, 655mg sodium, 75g carbohydrate (53g sugars, 6g fiber), 9g protein.
Apr 29, 2019
Loved the cake, but NOT the frosting...I followed the instructions very carefully. .I had no trouble with the batter--i did make sure the eggs were at room temp. The cake itself was delicious, but the frosting was WAY too soft and way too much for the cake. I could've frosted another whole cake or perhaps a third layer. I did add about another cup of sugar but still couldn't get it to the proper consistency. I would make this cake again but would change the frosting. The cake rose to a very high dome, but it did go down upon cooling.
Mar 27, 2019
I make a very similar Bundt cake, and it always turns out fabulous. My recipe calls for a cup of chocolate chips (stirred in at the end), but I've also added pecans and/or coconut. If you can find it, Jello brand makes a Simply Chocolate Caramel instant pudding mix. If you use this, you may add 1/2 cup or so each of these stir-ins, and you will be delighted with the result, I promise. And as a bonus (if you use the Bundt pan), you may use a generous drizzle of your favorite glaze instead of frosting. For those of you concerned with the thickness of the batter: Make sure ALL of your wet ingredients are room temp, not just the eggs. Think about it, Bakers! This is instant pudding we're working with, and cold means thick! (Well, Duh, we knew that, right? Right.)
Feb 2, 2019
The cake batter was very thick, almost like brownie batter, but it baked up ok. It rose very high, but flattened out when cool, which made it quite dense. The frosting, though, was really nasty! The texture was ok, not thin like others commented, but it tasted like I was eating chocolate butter. It had exactly the texture of butter, smooth and greasy, and though I like butter, I really don’t want to frost a cake with it. (Only 1/2 cup of powdered sugar to 3 sticks of butter? That should have been a red flag in itself!) It was so distasteful I had to scrape it off before eating the cake. I had frosting left over too, which I ended up tossing. Verdict: a very expensive disappointment. A boxed devils food cake and canned frosting would have been infinitely preferable!
Jan 22, 2019
I have a recipe just like this, except it has one hole cup of buttermilk, and it is wonderful, I make it lots of time's, batter is thick, that is the way it is supposed to be. mix by hand.
Jan 21, 2019
After reading the reviews, I am now afraid to bake it. Since you baked it in a test kitchen, how can it get such poor reviews. If it turns out like the poor reviews says it will, I'm sending a bill to TOH. Will send another review after baking. Sharon Plecenik
Mar 20, 2018
I made this cake for Valentine's dinner and now my nephew's wife, and fellow chocolate lover, is my best friend! It tasted like a large truffle! Can't say enough good things about it!
Feb 7, 2018
I made this cake today for my Fiance's birthday tomorrow. I had a couple of problems with it. The cake batter was extremely thick and could not be mixed at medium speed as instructed. I triple-checked the ingredients to make sure I hadn't left any of the wet ingredients out and that I had the right amounts. Even on high speed the batter kept crawling up over the beaters towards the mixer. I repeatedly had to lower the speed to spin the batter back off into the bowl. The cakes rose high and domed as a result. I trimmed them level to frost. I was also immediately skeptical when I saw the ratio of 3 sticks of butter to 1/2 c of powdered sugar for the frosting, as most often 3 cups of powdered sugar is called for to frost a typical 2 layer cake. Between the melted chocolate and the hydrated cocoa powder it was nowhere near enough and the frosting was very thin. I ended up adding an extra cup of the sugar, although another cup and a half would have most likely been better. Keeping my fingers crossed that despite the difficulties it will still taste awesome tomorrow.Update: I really truly wanted to like this cake, but the cake was not moist and the cocoa powder flavor overwhelmed the frosting. My fiance and I were very disappointed in the result. We will not be making this recipe again.
Feb 5, 2018
Very thick batter. Very spongy cake. Tasted like a box cake so I don’t understand how it’s a contest winner. Nothing special. I used my own frosting.
Jan 24, 2018
Just baked this cake today, and all I have to say is - WONDERFUL!
Jan 22, 2018
The frosting was far too thin, I added a extra cup and a half of powdered sugar to make it spreadable instead of a liquid goo. The cake was OK, but not spectacular. In addition, it had only two fewer ingredients than my "to go" chocolate cake from the back of the Hershey's cocoa box, and cost far more to bake. The final product wasn't as good as the "from scratch" cake either, it had that "fake" cake mix flavor. So, I'd keep the frosting with the addition of more powdered sugar and a teaspoonful of espresso powder, and make a scratch cake instead to go with the frosting.