Those of you who follow the Feel free to adjust to your liking! Hi Linda, I used 5 ounces in the recipe, but you should be okay with 4 ounces, just a tad less chocolatey. I’ve never had chocolate cream cheese frosting, and oh goodness is it delicious! I was also smitten with the recipe since after reading the comments, it became apparent that this is a very old recipe, dating back to the 1930’s or 40’s… I am a huge sucker for old-fashioned recipe, so making this one was a no-brainer! It was our favorite birthday cake. FYI : Bundt pans are not old school! I don’t understand why you put so much space between your instruction that it take 3 pages to print out. My husband (who rarely eats sweets cause he is always watching his weight) couldn’t resist it. It really is easy, and the cream cheese icing is the best! Chocolate Pudding Dump Cake – 4 ingredients! So I just took the 9 inch round cake layers out of the oven, I baked at 350 instead of 375. I thought the flavor was good but it was a bit salty for my taste. The middles were somewhat sunken (which usually doesn’t happen when I make layer cakes). Any suggestions? First, some thanks are in order. It is absolutely unbelievable!!! OH. Pour in the cake mix and the pudding mix into the pan. I sprayed the non-stick pan, lined the bottom with parchment, and sprayed that too. Method Of Old Fashioned Chocolate Cake Preheat the oven to gas mark 4/180°C and line and butter two 20cm sandwich tins with removable bases. You’ve probably heard me say a million times that I prefer a high frosting to cake ratio, and this cake turned that on its head. Add vanilla to hot water and fold water into cake. Line bottom of pan with parchment paper. This easy cake recipe requires only four ingredients, mere minutes of prep time, and only 30 minutes in the oven. Sift the flour, baking soda, baking powder and salt into the pot in three additions, whisking gently to combine after each addition. It was so easy to put together and turned out fabulous! They are different and are specified as such. What type of browser are you using? I did tweak the initial recipe as suggested by other reviewers, substituting coffee for the water as well as using the ratio of cocoa powder and oil for the unsweetened chocolate. Your email address will not be published. April 3 , 2012 November 18, 2015 Kim I know, I know. Bake until a skewer inserted in the center comes out clean, about 30 to 40 minutes. May 25, 2012 Chicken and Almonds July 19, 2010 238 Comments Reply VeggieGirl April 6, 2011 at 5:22 am I wish I had that cake for my birthday today! It is delicious. The cake texture and frosting are phenomenal! Will definitely be giving this one a try. Let me know how it turns out! An old-fashioned recipe for chocolate dump-it cake mixed together in one pot, topped with a tangy cream cheese-chocolate frosting. Just found this site. Need to close the loop on this, for the benefit of those wondering. In your experience with this batter, and considering the texture of the finished cake: Must this cake be served out of the pan as pictured (is it fragile? Both cake and icing were great. If you’re using a 9-inch ROUND pan, cut the recipe in half. Yum! Hi Marla- Michelle is the expert here but based on yesterday’s chocolate post, I am guessing if you use semisweet it will make the cake sweeter, so you will probably want to cut back a bit on the sugar since this cake calls for 2 cups, which is a lot… hope this helps! Disclosure | Privacy Policy | Contact. Thank you!! If you’re using a 9-inch SQUARE pan, you’ll need to use ⅔ to ¾ of the original recipe. I just put this in the oven. A very dear friend of mine who passed away last year always used coffee in her chocolate cake, and I always thought her cake was the best…..until now! You will save money and be able to serve everyone a fabulous dessert. It was an easy way to make a cake that looked like a layer cake. So, thanks for the good content…well created, nicely curated and clearly explained and illustrated. In a medium saucepan, stir together the sugar, unsweetened chocolate, butter and water. I HAVE to make this soon. Try German chocolate dump cake for a delicious twist on the classic recipe. Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. Serve with any toppings - ice cream, caramel syrup, whipped cream on top. I increased the amount of chocolate in the recipe from 4 ounces to 5 ounces to give it more of an oomph. Hi, love the cake! Thanks. Hi. Chocolate again. This looks so good. I made this yesterday for my husband the cake connoisseur and after all these years I know how picky he is about his cakes. One small thing—the directions don’t tell you when to add the sugar! I swapped it out with a chocolate-cream cheese frosting – still a bit of tang from the cream cheese, but way sweeter than just chocolate and sour cream would be. I shared some with a friend and she immediately asked for the recipe. The secret to the intense chocolate flavor, without the weight of adding liquid chocolate, is using the best Dutch processed cocoa powder you can lay your hands on (I use Droste), a little espresso powder, and a little extra salt. It won’t last long and it won’t be long before I make another. Sift in the powdered sugar and cocoa powder, then add the salt. This is a fabulous recipe when you need a quick and easy dessert that is sure to please – I was able to throw it together between Joseph going to bed and hitting the couch for a Netflix binge on Friday night! Also:  I did t have buttermilk or milk, so I added oat milk (which I did have), and two tablespoons of apple cider vinegar. Live in a tiny town and our grocery store only had Bakers Unsweetened and it was only 4 OZ. Try different ice cream flavors. Hi there! Make the Frosting: Using an electric mixer, beat together the cream cheese and butter on medium-high speed until creamy, about 3 minutes, scraping down the bowl as needed. The recipe calls for a tube pan, and everyone in our family says it’s not Grampy’s chocolate cake if it’s not in a tube pan. Of course, everyone has a different palate and some may find something too sweet or not sweet enough, etc. My family has an old recipe from around the same time period called “Wacky Cake” which is even easier to make as you sift the dry ingredients right into the 9″X13″ pan and then make 3 small hills where you add the wet ingredients and then mix everything together until combined and bake. More of an oomph denser than granulated food for chocolate dump-it cake mixed together ( i.e powdered sugar cocoa! 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