Perfect Chocolate Cake was the birthday cake Mom made me for many of my childhood birthdays. Most of the family didn't have the sweet tooth that my Dad and I shared, so not everyone had a piece of my birthday cake.
I chose the cake that I wanted for my birthday and, as a kid, it was almost always this Perfect Chocolate Cake. It is made with a chocolate cake mix, an instant chocolate pudding mix and chocolate chips. It is a rich cake that I prefer to warm a bit in the microwave so that the chocolate chips are melted. Oh so good!
You can use any "plain" boxed chocolate cake mix that you prefer. I don't recommend German Chocolate or Red Velvet. I usually use Devil's Food, but I have use fudge varieties as well.
The pudding mix added to the cake mix makes the cake more moist. I have used semi-sweet, bittersweet and milk chocolate chips in the cake. I prefer either semi-sweet or bittersweet. Milk chocolate chips add too much sweetness for my taste. You could use milk chocolate chips if you like the sweetness.
At first, Mom did add chocolate frosting to the cake, which made it even more rich! I prefer cakes without frosting, so when Mom, or I, made the cake, we didn't frost it. Once it completely cools, you can dust it with powdered sugar, if you'd like to do so.
The cake freezes well. I usually freeze it in individual slices so I can just defrost one piece at a time.
When I became an adult, I chose a Cream Cheese Pound Cake as my birthday cake. The pound cake was more appealing to the family. I still love the Perfect Chocolate Cake!
I hope you enjoy the Perfect Chocolate Cake!
Perfect Chocolate Cake Recipe
- 1 package chocolate cake mix
- 1 package chocolate pudding mix, instant
- 3 jumbo eggs
- 1/3 cup vegetable oil
- 1 cup milk or water
- 12 ounces chocolate chips I use semi-sweet or bittersweet chips.
- Preheat the oven to 375F.
- Grease a Bundt cake pan or a tube pan. Set aside.
- Using an electric mixer, blend the cake mix, pudding mix, eggs, oil and milk until blended.
- Fold in the chocolate chips.
- Pour the batter into a prepared pan.
- Bake in a preheated oven for 35-40 minutes, or until the cake tests done.
- Cool in pan on a wire rack for about 10-minutes before removing from the pan.
- If desired, dust with powdered sugar after the cake is completely cool.