Triple Fudge Cake

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Servings: 12 Difficulty: Intermediate
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A decadent, moist chocolate cake loaded with pudding and chips for intense fudge flavor.
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This Triple Fudge Cake is the ultimate indulgence for chocolate lovers. By combining a devil’s food cake mix with instant chocolate pudding and vegetable oil, you create a batter that is incredibly rich and moist. The addition of sour cream adds tang and tenderness, while folded-in chocolate chips provide satisfying pockets of melted fudge in every bite. It’s a simple, foolproof recipe that delivers bakery-quality results with minimal effort. Perfect for birthdays, holidays, or a special weekend treat, this cake requires no frosting to shineâÂÂthough it pairs beautifully with whipped cream or ice cream. ItâÂÂs a crowd-pleaser that brings home-style comfort and deep chocolate flavor to your table.

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Triple Fudge Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 381.2

Description

This Triple Fudge Cake is the ultimate indulgence for chocolate lovers. By combining a devil's food cake mix with instant chocolate pudding and vegetable oil, you create a batter that is incredibly rich and moist. The addition of sour cream adds tang and tenderness, while folded-in chocolate chips provide satisfying pockets of melted fudge in every bite. It&# 226;€™s a simple, foolproof recipe that delivers bakery-quality results with minimal effort. Perfect for birthdays, holidays, or a special weekend treat, this cake requires no frosting to shine—though it pairs beautifully with whipped cream or ice cream. It’s a crowd-pleaser that brings home-style comfort and deep chocolate flavor to your table.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. In a large mixing bowl, combine the devil's food cake mix, instant chocolate pudding, and lukewarm water.
  3. Add the vegetable oil and sour cream to the bowl.
  4. Add the eggs one at a time, beating thoroughly after each addition.
  5. Beat the mixture on medium speed with an electric mixer for 3 minutes until smooth and well-blended.
  6. Gently fold in the chocolate chips until evenly distributed.
  7. Grease an angel food cake pan (or a Bundt pan) and pour the batter into the pan.
  8. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 381.2kcal
% Daily Value *
Total Fat 36.4g56%
Saturated Fat 8.3g42%
Cholesterol 0.0mg0%
Sodium 5.1mg1%
Total Carbohydrate 12.5g5%
Dietary Fiber 2.3g10%
Sugars 9.8g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions an angel food pan, which is unusual for a dense fudge cake but works if greased well. A Bundt pan or two 9-inch round pans are also excellent alternatives. If using round pans, reduce baking time to 30-35 minutes.

For a gluten-free version, use a gluten-free devil's food cake mix.

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keywords: chocolate, cake, fudge, pudding, devils food, dessert, baking, chocolate chips, moist cake, easy recipe, indulgent, sweet, birthday cake, homemade, comfort food
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