Kellie'S To-Die-For Chocolate Cake – a delicious recipe with oil, water, eggs, sour cream, cake mix, chocolate pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 345 degrees. Grease a bundt pan.
2
Mix together: oil, water, eggs and sour cream. Beat until well mixed.
3
Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
4
Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
5
Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
6
Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
7
Once cooled, dust with powdered sugar. Enjoy!
1124
kcal
Calories
85
g
Fat
70
g
Carbs
20
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 8 ingredients. The key ingredients include: 1/2 cup oil, 1/2 cup water, 4 eggs, 1 cup sour cream, and more.
Yes, Kellie'S To-Die-For 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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