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Chocolate Truffle Cake

  • 1 chocolate cake mix
  • 1 box (8 oz) chocolate pudding mix
  • 5 eggs
  • 1 stick of butter, melted
  • 16 oz sour cream
  • 1 bag of chocolate chips

Highly suggested to wait a day after baking this cake before eating, because on day 2 the texture of the cake is like a truffle.

Preheat oven to 350 F.

  1. Combine cake and pudding mixes and then create a well in the middle of a large bowl.
  2. Dump the sour cream, melted butter, and eggs in the well.
  3. Using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) mix all of the ingredients together. Don’t be alarmed on how thick the batter is, that is normal.
  4. Then pour the entire bag of chocolate chips in and mix again.
  5. Spray your bundt pan with pan spray and put the batter in it.
  6. Bake 50-55 minutes. Once it is done let it cool for 10 minutes and flip it out of the pan.
  7. This cake does not need any frosting, but some fresh whipped cream or ice cream is yummy!
  8. You can eat it right away, but again, I highly suggest waiting a day. I promise it is well worth the wait!
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Chocolate toffee crunch fantasy

  • 1 package DUNCAN HINES moist deluxe devil’s food cake mix
  • 12 bars(1.4 ounces each) chocolate covered toffee bars, divided (our buy toffee pieces)
  • 3 cups whipping cream, chilled

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan

Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bar into pea-size pieces. Fold candy pieces into whipped cream.

To assemble, place on split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.