Chocolate Lover's Dream Cake

By Addie

"My husband brought this recipe home. He had copied it out of a recipe book at work. He has never done this before so I had to make it. We have made it twice in two weeks. It is really chocolatey and rich so be prepared. I have never used the glaze recipe, I just find a chocolate frosting recipe here on 'Zaar. I would like to try it with peanut butter frosting. This is a big cake so make sure to measure your pan and make sure it will hold 12 cups."

Ingredients

• Cake
• 1 (18 ounce) boxes fudge cake mix
• 1/2 cup chocolate milk
• 1/3 cup butter or 1/3 cup margarine, melted
• 3 eggs
• 1 (16 ounce) containers sour cream
• 1 (3 1/2 ounce) boxes instant chocolate fudge pudding
• 1 (12 ounce) bags semi-sweet chocolate chips
• ..........................................................
• Glaze
• 3/4 cup semi-sweet chocolate chips
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons light corn syrup
• 1 1/2 teaspoons water

Details

Adapted from keyingredient.com

Preparation

Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.

In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.

Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.

Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 11/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

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REVIEWS:

WOW! Chocolate, chocolate, chocolate, chocolate, chocolate! Lots & lots of it! It was an absolute pleasure making this cake, almost as great a pleasure as it was eating it, & believe me, the 2 of us had a hard time sharing this with anyone else! I followed the recipe right on down & have no intention of changing a thing the next time I make it! A wonderful keeper of a recipe! Thanks for sharing it!

What a delicious pudding cake! Extremely moist and dense and tons of chocolate flavor. Made today for DH's birthday (he's a chocoholic). We really enjoyed it. Next time I will add some chopped pecans for a little crunch. This took 75 minutes to bake, but probably my oven is off. Thanks for sharing the recipe.

Definitely a very rich and chocolaty cake, yum!!! I made this exactly as written with the exception of using plain 2% milk. I must have missed a spot when spraying the pan with Pam and a small area stuck on the inside, so I did sample the cake. I plan to serve this for dessert tonite, along with a scoop of vanilla ice cream. I also am planning to freeze half of the cake, too much for us at one time. Thanks for sharing this wonderful rich and moist cake!!

This is sooo good and so chocolaty!! I made this is a 9x13 pan instead (did not have the other pan) and used chocolate frosting instead (we are frosting people instead of glaze people). The cake was very different, but definitely our kind of cake. Will make again!

This is a Betty Crocker recipe that I have been making for several years. It lives up to its name and I am always asked for the recipe. Sometimes I double the glaze recipe and frost the whole cake with it. I find that the cake is moister and tastes better the second day. It is usually the first desert to disappear at potlucks. It is definitely a winning recipe.