"Heaven Sent" Chocolate Cake – a delicious recipe with cake mix, chocolate pudding, eggs, sour cream, warm water, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour.
3
Place cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.Scrape down sides of bowl and then on medium speed beat another 2-3 minutes more. The batter will be nice and thick. Fold in chocolate chips if desired,making sure they are well distributed throughout the batter.
4
Pour batter into prepared pan, smoothing it out with a rubber spatula.
5
Place in oven.
6
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
7
Remove from oven when finished and let cool for 20 mintues. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack or waxed paper to cool completely. Serve while still warm or enjoy it nice and cold straight from the fridge with a nice glass of milk. May sprinkle with powdered sugar or top with any of your favorite frostings or eat it plain. Anyway is a good one I promise.
1009
kcal
Calories
79
g
Fat
57
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 1/4 ounce) package plain devil's food cake mix, 1 (4 ounce) package instant chocolate pudding mix, 4 large eggs, 1 cup sour cream, and more.
Yes, "Heaven Sent" Chocolate 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.
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