Nothing is more sweetly comforting than a deliciously moist chocolate cake, this recipe will not disappoint!

The word “Best” is surely subjective 🙂  To me, being a mom of a two-year-old, the word “best” in regards to a cake recipe means: EASY, FAST, HEALTHY and TASTY.  So, with that being said the recipe I am advocating for here is one that “doctors up” an existing chocolate cake mix!  Yes, the made from scratch versions are just too plain time-consuming for the likes of me–there, I said it!

I did a ton of online hunting to find the most delicious and moist, doctored-cake-mix, chocolate cake recipe out there!  The winner is: Too Much Chocolate Cake from I altered this recipe just a bit, to make it even easier for you moms out there to whip up a killer cake at your next family gathering, birthday or celebration!  First off, you don’t need to use Devil’s food cake mix, any chocolate cake mix will work just fine!  Second, think healthy!

I live in northern California where the grocery chain TRADER JOE’S can be found around almost any corner.  If you are lucky enough to live around one of these stores pick up their standard Chocolate cake mix to use in this recipe.  Just remember the TJ’s cake box is bigger than the measurement needed here, so I did the conversion and you’ll need 3 and ¾ cups of TJ’s cake mix.  If you don’t have a Trader Joe’s around, try WHOLE FOODS, so you can give your family a cake that is healthy (read those ingredient lists, less is ALWAYS better) without having to be made from scratch!  Try to use organic sour cream, and cage free organic brown eggs, to earn extra “greenie” points!

I also used miniature chocolate chips in my version, I found them to give the cake a better consistency since the miniatures don’t tend to sink to the bottom as much.  Also, this is a trick I learned from my Wilton cake decorating teacher: How to make any cake moister?  Wrap it in plastic wrap just a few minutes after it comes out of the oven and place it in the freezer to cool down.  This consolidates and traps all of the cake’s moisture and forces it back into the cake!  The results are AMAZING and very RAVE-WORTHY!

Too Much Chocolate Cake by Denise (Found on

1 (18.25 ounce) package devil’s food cake mix, or any chocolate cake boxed mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and pour batter into a well greased cake pan.  Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Let me know what you Mommas think of this recipe!  And I will be adding more posts in the crafting and party planning sections that involve this chocolate cake recipe, so keep a look out!

xo, Kristen
Kristen Hong of Hello Nutritarian

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  • Samara Tricarico says:

    I made it this weekend using the Trader Joe’s chocolate mix and all your tips for keeping it moise. It was, no doubt, the best chocolate cake I’ve ever tasted! My kids’ party guests asked me for the recipe and gave tons of compliments. Thank you!!

    • Kristen says:

      I’m so glad they were a hit!! So easy too because you don’t need to make the batter from scratch! I’d love to post a pic of your finished product!

  • Jen says:

    If making cupcakes can you stick them in the freezer or do they need to be taken out and wrapped?

    • Kristen says:

      Hi! I would always wrap them up first, this is what traps the moisture. You can then put them in the freezer if you’d like!! Let me know how they turn out!

  • Trish says:

    Please tell me what size cake pan(S) you used, thank you!