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Death By Chocolate Cake#2


Death By Chocolate Cake#2 recipe













Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


1 box cake mix, chocolate
1 box instant pudding mix
chocolate (4 serving size)
¼ cup vegetable oil
¼ cup water
can substitute grand marnier
½ cup sour cream
4 eggs
12 ounces semi-sweet chocolate
semi-sweet chips, null, null


Mix ingredients, in order.

Pour into greased Bundt pan. Cook at 350℉ (180℃) for 55 minutes.

Cool 15 minutes and remove from pan.

Believe me, frosting is not necessary with this cake This recipe is from Dom DeLuise's cookbook and is called Death by Chocolate II.

(Death by Chocolate I is completely from scratch) Additional Notes (mine, not Dom D's): 1.

This stuff is very thick. I skipped the mixers and just used a spoon to mix for about 3 to 4 minutes until there was no more visible dry ingredients.

  1. You might want to up the ¼ cup oil to ½ cup oil. I did this and had a significantly moister but still dense cake.

  2. This cake will most likely vary by the type of chocolate cake My best results to date were by using the chocolate pudding in the box and cake mix combined with ½ cup oil.


* not incl. in nutrient facts

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After you take out of oven put a kitchen towel over the top of cake covering it ( drape) put timer on 15 mins and flip! The moisture from being covered releases it from pan! Perfection!!!

over 1 year ago

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 48372% of calories from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 23mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 0%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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