Triple (Delicious) Chocolate Cake -- From a Box

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Ratings (7)
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 10 servings
Nutritional Guidelines (per serving)
774 Calories
64g Fat
40g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10 servings
Amount per serving
Calories 774
% Daily Value*
Total Fat 64g 82%
Saturated Fat 25g 126%
Cholesterol 108mg 36%
Sodium 58mg 3%
Total Carbohydrate 40g 15%
Dietary Fiber 9g 33%
Protein 11g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most "doctored up" boxed mix chocolate cake recipes just don't deliver the rich and decadent results that the made-from-scratch cakes do. This triple chocolate cake is so delicious you won't feel the least bit guilty for using such an easy recipe. Fancy serving options turn this cake from a box into restaurant-special.


  • 1 box/18 ounces devil's food chocolate cake mix
  • 1 package/6 ounces instant pudding mix (chocolate)
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 large eggs (beaten)
  • 1/2 cup water (warm)
  • 2 cups chocolate chips (semisweet)
  • Garnish: ​​powdered sugar, as needed

Steps to Make It

  1. Preheat oven to 350 F.

  2. In a mixing bowl, use a whisk to stir together the chocolate cake mix, pudding mix, sour cream, oil, eggs, and water. Mix in chocolate chips and pour the batter into a greased 12-cup bundt pan.

  3. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

  4. Cool cake for 90 minutes on a wire rack before turning over onto a serving plate. Dust the cake with powdered sugar before serving.

Serving Options

A dusting of powdered sugar is a minimalist approach to topping the cake, and with a rich one like this, it's enough. But if you want a bit more pizazz, experiment with sauces and toppings like ice cream and whipped cream, even fruit in season.

Top with vanilla ice cream and caramel sauce for a cool summer treat. Or go all-out on chocolate, with vanilla ice cream, chocolate sauce and a maraschino cherry for a cake-cum-sundae. If you can find fresh strawberries, sugar them up and add a fresh sauce on a cake dusted with powdered sugar. (You can also use frozen strawberries if you have no luck finding fresh. Thaw and add sugar for a tasty topping.) Still, in strawberry mode, omit the powdered sugar and top the cake with the berries and a big dollop of whipped cream. You can substitute cherries or black or red raspberries for the strawberries for a different version of fruit and chocolate.

Be daring with ice cream and layer a big scoop of coffee, pecan praline or salted caramel on chocolate cake for a treat made in everyone's idea of heaven, the ice creamery.

If you don't think cake is cake without frosting, spread on white buttercream and scatter pecans, pistachios or almonds in an appealing pattern. Nuts and chocolate equal yummy.

Go light with the following as solo toppings or just dips on the serving plate: whipped cream, creme fraiche, whole milk Greek yogurt or sour cream. These simple toppings let the cake take the spotlight.

If this cake sits around long enough to get a little stale, several judicious drops of a favorite liquor freshen it up. Slice the cake into smallish pieces and add the booze. Try bourbon, Grand Marnier, rum or sherry, all complementary to the rich chocolate of this cake. Top with whipped cream for a "day after" guilty pleasure.