This Homemade Moist Chocolate Cake Recipe with Pudding is one that my mother used to make each year for our family around Christmas time. I want to point out though that it is not just a cake for Christmas – it’s yummy all year long.
But it looks very seasonal this time of year with a dusting of confectionery sugar “snow” and a faux poinsettia. This Homemade Moist Chocolate Cake Recipe will sure be a big hit at any holiday party you have this season!
Ingredients needed for this Homemade Moist Chocolate Cake Recipe with Pudding:
- 1 pkg. of chocolate cake mix
- 1 pkg. instant chocolate pudding
- 1 pint of sour cream (16 oz)
- 4 eggs
- 1/2 cup of water
- 1/2 cup of oil
- 12 oz of chocolate chips
- Crisco (for greasing the pan)
- flour (for dusting)
- confectionery sugar
- bundt cake pan
Pre-heat the oven to 350°. Get a large mixing bowl and add the cake mix, pudding mix, sour cream, 4 eggs, water and oil all at once. Mix well and beat by hand for 4 minutes.
You will then fold in a full bag (12 oz) of chocolate chips. There is a trick to keeping the chocolate chips from all sinking down to the bottom of the batter – and that is to dust the chocolate chips with flour before you fold them in. Take a gallon size plastic bag and add a teaspoon of flour in with the 12 oz bag of chocolate chips. Shake the bag until the chips are fully covered. Then stir them into the cake batter.
Grease your bundt pan with Crisco and dust it with flour. This chocolate cake recipe really likes to stick to the bundt pan, so be sure to do this step with a healthy layer of Crisco. I did try this recipe by just greasing with spreadable butter and the cake totally stuck to the pan and I ended up with a “pile” of cake when I was done. (See outtake image below!) 😉
Pour the batter into the bundt pan and bake at 350° for 50 minutes.
After you pull the cake out of the oven, let it sit for 5 minutes and wait for the cake to deflate a bit. Then place a plate over the bundt pan, and flip the cake over onto the pan. I wouldn’t wait longer than 5 minutes for it to cool, as it will adhere to the pan.
This cake is SO rich, moist and delicious that it does not need frosting! Just sprinkle on some confectionery sugar. This looks like a dusting of snow on a beautiful Christmas cake! Add a poinsettia as well for a festive Christmas party!
Ooey Gooey Chocolate Cake Recipe
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 12 1x
Ingredients
- 1 pkg. of chocolate cake mix
- 1 pkg. instant chocolate pudding
- 1 pint of sour cream (16 oz)
- 4 eggs
- 1/2 cup of water
- 1/2 cup of oil
- 12 oz of chocolate chips
- Crisco (for greasing the pan)
- flour (for dusting)
- confectionary sugar
- bundt cake pan
Instructions
- Preheat the oven to 350 degrees.
- Get a large mixing bowl and add the cake mix, pudding mix, sour cream, 4 eggs, water and oil all at once. Mix well and beat by hand for 4 minutes.
- You will then fold in a full bag (12 oz) of chocolate chips. There is a trick to keeping the chocolate chips from all sinking down to the bottom of the batter – and that is to dust the chocolate chips with flour before you fold them in. Take a gallon size plastic bag and add a teaspoon of flour in with the 12 oz bag of chocolate chips. Shake the bag until the chips are fully covered. Then stir them into the cake batter.
- Grease your bundt pan with Crisco and dust it with flour. This chocolate cake recipe really likes to stick to the bundt pan, so be sure to do this step with a healthy layer of Crisco.
- Pour the batter into the bundt pan and bake at 350° for 50 minutes.
- After you pull the cake out of the oven, let it sit for 5 minutes and wait for the cake to deflate a bit. Then place a plate over the bundt pan, and flip the cake over onto the pan. I wouldn’t wait longer than 5 minutes for it to cool, as it will adhere to the pan.
- Dust the top with confectionery sugar and enjoy!
Looking for more chocolate dessert ideas? Check out some more of my favorites:
Chocolate Covered Oreos – Christmas Version!
Chewy Chocolate Chip Cookies | Your New Favorite Chocolate Chip Cookie Recipe!
Chocolate Ganache Filled Sugar Cookie Cups
No Bake Peanut Butter Pie with Chocolate Ganache
OUTTAKE PHOTO: This is what happens when you don’t use Crisco. 🙂
I didn’t have Crisco the first time I made this cake. I thought spreadable butter would work just fine. I also let it cool more than 5 minutes before flipping it onto a plate. The cake stuck – and I got a pile of cake rather than a pretty cake. It still tasted great – but epic fail on the presentation. Lesson learned – and good lesson to share with all of you! 😉
