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Choco-holic Cake

0 min
0 min
Choco-holic  Cake
The name says it all. This decadent cake is sure to please chocolate lovers. I plan to make this cake for this Thanksgiving dinner. However, instead of using the powdered sugar, I intend to ice it with ready made chocolate icing because of the wishes of my beloved husband. I will also sprinkle the top of the iced cake with chopped walnuts.


1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (3.4 oz.) chocolate instant pudding mix and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
2 cups (12 oz. pkg.) Nestle Toll House Semi Sweet Chocolate Morsels
1 cup chopped walnuts
Powdered sugar
Raspberries (optional)


Preheat oven to 350 degrees F. Grease and flour 12-inch Bundt pan or other tube pan.
Combine cake mix, pudding mix, milk, sour cream, and eggs in large mixer bowl. Beat on low speed until just blended. Then beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into baking pan.
Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan for 20 minutes. Invert onto wire rack to cool completely. Sprinkle with powdered sugar, garnish with raspberries, if desired.