OMG Chocolate Cake

Did you know that today is National Chocolate Cake Day?  There are a couple of people in my family who consider every day as being worthy of that title.  I found out only at the last minute that this was a special chocolate day, so I relied on a tried and true chocolate cake recipe that is really quick to throw together.

OK, for you purists out there who thumb your nose at using a cake mix and doctoring it up, I am so sorry that you will be missing out on this drool-worthy cake.  The very first time I made it, I cut slices for Roger and myself—and, when we both had our first bite, we simultaneously exclaimed, “Oh my God!”  And that was with a mouthful of chocolate!  So, of course, the cake became known as the OMG Chocolate Cake in our household.  It is deep, dark chocolate-y and decadently delicious.  I know, there I go again with the alliteration.

Here in the Chicago area, we have a local chain named Portillo’s which is famous for its Italian beef and their chocolate cake.  People around here go crazy for both; and, if you do a search for Portillo’s chocolate cake, you’ll get a lot of hits.  It, too, is made using a cake mix.  When a friend of one my daughters tried this cake, she said, “This tastes similar to Portillo’s chocolate cake—only better!”

Happy National Chocolate Cake Day!

OMG Chocolate Cake

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  • 1 18.25-oz. pkg. dark chocolate cake mix
  • 1 3-oz. pkg. instant chocolate pudding mix
  • 16-oz. sour cream
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup coffee-flavored liqueur or 1/2 cup water plus 1 tbl. instant espresso powder
  • 1 1/2 cups mini semisweet chocolate chips


Grease and flour a 10″ angel food cake  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 bundt pan.

Bake at 350o 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.  Note that the top of the cake will sink as the cake cools.  This actually contributes to the wonderfully dense texture of the cake.

I don’t usually frost this cake—it really doesn’t need it.  This time I did drizzle a simple chocolate ganache over it.

Fran’s Notes

In case you haven’t noticed, Betty Crocker cake mixes have been downsized in volume to 15.25 oz.  I have a feeling it won’t be too long before other food manufacturers follow suit.  That change will most likely mess up a countless number of recipes using cake mixes.  Keep it in mind the next time you need a cake mix to doctor up.

Source:   An allrecipes recipe

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