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So moist. So delicious. And so much more.™

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Cakes

Chocolate Bomb Cake

Deborah Quire Recipe shared by:
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Decadent, moist chocolate cake, sure to provoke the palate of every chocolate lover.

  • Hands-On Time: 15 Minutes
  • Total Time: 55 Minutes
  • Servings:
  • Rating:

Ingredients

  • 1 Duncan Hines Devil's Food Cake Mix
  • 1 Instant Chocolate Pudding (4 oz.)
  • 4 large eggs
  • 1 cup sour cream
  • 3/4 cup water
  • 1/3 cup oil
  • 1 teaspoon almond extract
  • 1 cup semi-sweet chocolate chips
  • Chocolate curls for garnish

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. Grease sides and bottom of 8" or 9" cake pans with shortening. Flour lightly.
  3. Blend dry cake mix and chocolate pudding in large bowl on low speed until no lumps remain. Add eggs, sour cream, water and oil until well blended. Beat at medium speed for 2 minutes.
  4. Add almond extract and semi-sweet chocolate chips to batter. Stir until thoroughly blended.
  5. Pour batter in pan and bake immediately.
  6. Bake cake for 35-40 minutes. Baking time may vary. Cake is done when toothpick inserted in center comes out clean.
  7. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting with your favorite Duncan Hines frosting. Top with chocolate curls.
  8. Note: A 13 X 9" sheet pan may also be used.
  9. Gently

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Tips

"Moister" Cakes

"Moister" Cakes

This is an old & general tip probably known by most of the baking world, but I may as well try to help someone who does not know. If you add more OIL to your cake batter you will get a much more moist cake in the end.


Perfect egg whites

Perfect egg whites

If you want perfect egg whites for angel food cakes or any other baking project, try not to underbeat or overbeat the egg whites. It's a fine balance because your egg whites should be stiff... but not dry.





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