Chocoholic Cake Recipe

Name: Chocoholic Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box cake butter fudge, 1 pkg., 4 oz. instant chocolate pudding; 1/2 cup vegetable oil; 1/2 cup water; 4 eggs; 1 cup sour cream; 4 ounces sweet chocolate grated; 1 1/2 cups morsels semi-sweet mini; 2 tablespoons cornstarch; 1/2 cup sugar; 1/8 teaspoon salt; 1/2 cup water; 1 tablespoon butter; semi sweet chocolate 1 sq.; 1 1/2 cups flaked coconut; 1 cup chopped pecans; 2 cups sugar; 6 tablespoons cocoa; 1/2 cup butter; 1/2 cup milk; 1 tablespoon light corn syrup; 1 teaspoon vanilla

Servings: persons

1 box cake butter fudge, 1 pkg., 4 oz. instant chocolate pudding
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 cup sour cream
4 ounces sweet chocolate grated
1 1/2 cups morsels semi-sweet mini
2 tablespoons cornstarch
1/2 cup sugar
1/8 teaspoon salt
1/2 cup water
1 tablespoon butter
semi sweet chocolate 1 sq.
1 1/2 cups flaked coconut
1 cup chopped pecans
2 cups sugar
6 tablespoons cocoa
1/2 cup butter
1/2 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla

1
For cake, combine cake and pudding mixes, oil and water in large bowl. Mix well. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Stir in grated chocolate and chips. Pour batter into 2 (8 inch) square greased and floured baking pans. Bake 40 to 50 minutes at 350 degrees, checking for doneness with a toothpick. Cool in pans 10 minutes, remove from pans onto wire racks and cool completely.
2
For filling, combine cornstarch, sugar, salt and water in small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in butter and chocolate until melted. Cool slightly. Stir in coconut and pecans.
3
For icing, combine sugar and cocoa in a small saucepan, mixing well. Add butter, milk and corn syrup. Bring to a boil and continue to boil 2 minutes, stirring constantly. Remove from heat and stir in vanilla; cool 5 minutes. Beat at medium speed with electric mixer until thick enough to spread.
4
Spread filling on top of 1 layer of cake. Place second layer on top. Frost sides and top of cake with icing.

1821

kcal

Calories

117

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 box cake butter fudge, 1 pkg., 4 oz. instant chocolate pudding, 1/2 cup vegetable oil, 1/2 cup water, 4 eggs, and more.

Yes, Chocoholic Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocoholic Cake

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