Need Chocolate Cake Recipe From Mix.

Decorating By notjustcake Updated 23 Oct 2008 , 4:00pm by fourwidemans

notjustcake Posted 22 Oct 2008 , 4:55pm
post #1 of 17

Just hoping someone can share a recipe for a good choclate cake made form cake mix, I like a dense cake similar to a cake from scratch and super moist.

Hope I get one...

16 replies
kakeladi Posted 22 Oct 2008 , 10:49pm
post #2 of 17

Do try my *original* WASC recipe! I bet it is just what you are wanting.
Make sure when you mix the dry ingredients that you use a wire whip or you might get white spots thruout the cake.
Also, I would use about 1/2 cup UNsweetened cocoa powder &/OR some melted chocolate to boost the chocolate flavor icon_smile.gif

blissful Posted 22 Oct 2008 , 10:59pm
post #3 of 17

I use this recipe ALL the time for my chocolate cakes.

I changed one thing: I use chocolate cake mix instead of the white.

It rises so nice and flat! No domes!

kjt Posted 22 Oct 2008 , 11:13pm
post #4 of 17

I use Trixie's Chocolate Stout Cake from this's really good-moist, holds up well for stacking-just an all around good choice-for me at least! icon_smile.gif

havingfun Posted 22 Oct 2008 , 11:13pm
post #5 of 17

Must try Darn Good Chocolate Cake from Cake Mix Dr. It is posted under recipes here. Excellent chocolate flavor and super moist.

Rebeckydaniel Posted 22 Oct 2008 , 11:24pm
post #6 of 17

I agree. The cake Doctors Chocolate cake Rocks

dragonflydreams Posted 22 Oct 2008 , 11:33pm
post #7 of 17

I would be inclined to try the WASC recipe . . . . . . and then follow Christi's recommendations . . .

wgoat5 wrote:


... sub choc. cake mix for white... instead of egg whites do 6 whole eggs... sub 2/3 of the flour for cocoa powder and sub all of the water for coffee icon_biggrin.gif HTH's

. . . you will find that the coffee flavor doesn't come through . . . it just enhances the chocolate flavor instead . . . icon_biggrin.gif

adamt01 Posted 22 Oct 2008 , 11:36pm
post #8 of 17

Try the recipe from It's a scratch recipe, and I haven't managed to screw it up yet (which I can always manage to do)...and it's DELICIOUS and you can't taste the coffee that the recipe calls for.

LovelyCreations Posted 22 Oct 2008 , 11:57pm
post #9 of 17

I third the advice to try the Darn Good Chocolate Cake recipe here on CC. It's gotten RAVE reviews every time I use it. IT IS Y-U-M!!! icon_smile.gif

crazy4cupcakes Posted 23 Oct 2008 , 3:42am
post #10 of 17

I agree with dragonflydreams! I tried the WASC and modified it with wgoat's recommendations and it was the most amazing chocolate cake! It was very moist and it baked very evenly.

nickshalfpint Posted 23 Oct 2008 , 3:55am
post #11 of 17

Kakeladi....what is your recipe for WASC cake? I don't see it on here.

Jopalis Posted 23 Oct 2008 , 4:19am
post #12 of 17

Darned Good Chocolate Cake from Cake Doctor gets my vote too. I have made truffle cupcakes with it too.... It's yummy...

CakeRN Posted 23 Oct 2008 , 5:24am
post #13 of 17

I just use the dark chocolate DH cake mix with a box of choc fudge pudding mix (dry) and add the extra egg to it. It is a very moist and dense cake. It is great for carving too.

MissRobin Posted 23 Oct 2008 , 1:36pm
post #14 of 17

I used the WASC chocolate version for a cake I am doing this weekend and I am having real issues with it crumbling on the edges!! The taste is great I am just hoping it holds up!

MissRobin Posted 23 Oct 2008 , 1:37pm
post #15 of 17

I used the WASC chocolate version for a cake I am doing this weekend and I am having real issues with it crumbling on the edges!! The taste is great I am just hoping it holds up!

kdosreis Posted 23 Oct 2008 , 3:35pm
post #16 of 17

I use this recipe all the time. It's my "dirty little secret" cause it uses a box mix, but everyone thinks it's from scratch. It's dense, fudgy & oh sooo delicious!!! I found it on

Chocolate Cavity Maker Cake

1 (18.25 ounce) package dark chocolate cake mix*
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur*
2 cups semisweet chocolate chips*

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

How I tweek it:
*I usually use the Devil's Food cake mix
*I use instant coffee insted of the coffee liquer
*In my opinion, Mini Chocolate Chips are a MUST here
**I've added about a cap full, maybe less, of coconut extract to give it a little extra kick.

fourwidemans Posted 23 Oct 2008 , 4:00pm
post #17 of 17

Darn Good Chocolate Cake always brings in the compliments! thumbs_up.gif

Quote by @%username% on %date%