I don't have any of the cake doctor books or any chocolate recipes. Can someone tell what is a good chocolate cake recipe that is off a basic chocolate cake mix? I need a chocolate cake to feed 50-60 people.

Thanks,
Tiffany

Hi there...I just made one last night that was extremely moist and delish!. I used 2 boxes of DH Devil's Food mix, 2 boxes of instant chocolate pudding....sift all together....add 7 eggs, 2 1/2 cups water, 1 cup veg. oil....and a heaping teaspoon of instant coffee that has been mixed with a teaspoon of water.....mix well.

I baked it at 325 with a wet towel that I cut into thin strips fastened around the perimeter of the pan (a home-made a bake-even strip). I also placed a greased flower nail upside down in the middle of the pan to act as a heating core. It came out absolutely perfectly. You will need to adjust the amounts....I would say double for the amount of servings you need.

Have fun and post!!!

Here is one I found that is oh so fudgy and oh so moist and oh so sinfully scrumdiddlyumptious!!!

Chocolate Fudge Sour Cream
1 Betty Crocker Chocolate Fudge Super Moist cake mix
1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding & Pie Filling
4 eggs8 oz. sour cream
1/2 cup oil
1/2 cup water
Beat all ingredients on low speed just until moistened, scraping side of bowl often. Beat on medium speed 2 minutes or until well blended. Pour into cake pans and bake at 350 for 30-33 minutes until done.

Good luck!

OH THANK YOU!!!!!!!!!!!!!!!!11

I use the same recipe as Disco, but use DH Dark chocolate and white chocolate pudding.......plus I add a little cocoa powder and some hershey's syrup! It is sooooo moist and delish!

Haven't tried this one yet, but am planning on as I want to use it for my daughter's birthday cake. It's got rave reviews over at allrecipes.


Chocolate Cavity Maker Cake     

Submitted by: Caitlin Koch
Rated: 5 out of 5 by 611 members   Prep Time: 30 Minutes
Cook Time: 1 Hour   Ready In: 2 Hours
Yields: 12 servings   
"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'"
INGREDIENTS:

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  
DIRECTIONS:

1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.  
2.  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.  
3.  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.

It acts as a heating core and allows the center of the cake to bake more evenly with the edges.

Okay, thanks! I'm going to try that in my next cake! At what size would you start using it? On any size, or just cakes over a certain size?

bake a chocolate cake as directed. then mix 1 stick of butter 1 8 oz package of crm ceese, 1 box vanilla pudding ( mixed according to directions.) then add on 8 oz container of cool whip spread over top of cake and frost with a tub of your favorite chocolate frosting that has been heated in the microwave for 25-30 seconds. very good and tastes just ike a ho ho or ding dong. you could also use a sheet cake for this and just do the same thing with the topping.

I recently did a very easy, very delicious choclate cake. I used a DH Devil's Food cake mix and added a tub of DH chocolate fudge frosting into the batter. Then pour into the pan and bake. It was SOOOOOOOOOO good!