This is my favourite quick and easy cheater’s chocolate cake. I am trying to use less packaged foods, but I still have some cake mixes in the cupboard and I need to use them up. Actually, if I were really to tell the truth, I keep some of these stocked for when I need an easy and impressive dessert. I originally found this recipe here, but have changed it enough over time that I am going to call it my own. It’s part of the cheater thing.
You can change this recipe up in lots of different ways. I’ve tried French vanilla cake mix, butterscotch pudding and chocolate chips, add more chips than the one cup it calls for, if you want. I’ve used it with butterscotch chips or peanut butter chips (really good with the chocolate cake). You can also substitute applesauce for some or all of the oil. If I use a vanilla or yellow cake mix, I add a teaspoon of vanilla – it helps give it a more “homemade” flavour. For the glaze, you can use any kind of liquid and icing sugar – I’ve used orange juice with icing sugar, I’ve even used Bailey’s and icing sugar.
Sometimes I feel guilty for cheating like this.
- 1 package devil’s food cake mix (or chocolate)
- 1 package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm coffee
- 1 cup semisweet chocolate chips
- coffee, cocoa and icing sugar, for glaze
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs (beat them first) and coffee. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.
- Bake for 50 to 55 minutes or until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan and invert onto a plate.
- Mix powdered sugar with cocoa and a little coffee to make a thick glaze and drizzle over the top of the cake while it’s still warm – that way it drips prettily down the sides.