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Debbie’s Chocolate Cake recipe

visitor recipeI was served the original recipe at a friendshome and loved it. It’s moist even without the frosting. Theadded variations are my own. Recipe submitted by Lyn Jones fromBuffalo, NY.

Recipe: Debbie’s ChocolateCake

1 (18.25-ounce) package devil’s food cakemix
1 (4-ounce) package instant chocolate pudding
3/4 cup sour cream
3 large eggs
2/3 cup vegetable oil
2/3 cup water
1 cup semisweet chocolate chips
3 tablespoons powdered sugar, optional

  • Preheat oven to 350°F (175°C).Grease and flour a Bundt pan.
  • Mix first seven ingredients in a largebowl and beat with an electric mixer for about 2 minutes at mediumspeed.
  • Bake for 60 minutes. Remove from oven;let cool. Sprinkle with powdered sugar, if desired, when completelycooled.

    Makes 12 servings.


    • Use yellow cake mix, instant vanilla puddingand 2 teaspoons of almond extract.
    • Mix 2 teaspoons of instant espresso inwater and use chocolate raspberry chips.

    Debbie's Chocolate Chip Cake- Baking video.mp4

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  • Comments

    1 Comment


    A firm but moist cake is recommended. If you prefer to use a softer recipe then it would be fine but you’d need to use internal support so the weight of the cake, filling and covering doesn’t compress down causing the cake to collapse. Even with a firm cake for sculpture I often still use internal supports like food-safe wooden or plastic dowels.

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