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Easy Perfect Chocolate Cake

(8 Votes)
Updated May 17, 2018
Easy Perfect Chocolate Cake
SERVES
14
PREP
1 Hr 15 Min
COOK TIME
25 Min

This chocolate cake recipe is so easy and tastes so perfectly delicious, it's no wonder we call it our Easy Perfect Chocolate Cake. Whether you bake it for a special occasion, or for an anytime dessert, you'll be glad you did!

What You'll Need

  • 1 (16.5-ounce) package devil's food cake mix
  • 1 (3.9-ounce) package instant chocolate pudding mix
  • 3 large eggs
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 (16-ounce) containers chocolate frosting
  • 1 chocolate-covered toffee candy bars, chopped

What to Do

  1. Preheat oven to 350 degrees F. Coat 2 9-inch round cake pans with cooking spray. In a large bowl, beat cake mix, pudding mix, eggs, water, and oil until smooth. Pour batter evenly into prepared cake pans.
     
  2. Bake 25-30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans, and cool completely on wire racks.
     
  3. Place one cake layer on platter and spread with whipped topping. Place second cake layer on top and spread frosting on top and sides of cake. Sprinkle with chopped candy bars. Store in refrigerator until ready to serve.

Nutritional InformationShow More

Servings Per Recipe: 14

  • Amount Per Serving % Daily Value *
  • Calories 416
  • Calories from Fat 183
  • Total Fat 20g 31 %
  • Saturated Fat 6.3g 31 %
  • Trans Fat 0.0g 0 %
  • Protein 3.7g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 41mg 14 %
  • Sodium 454mg 19 %
  • Total Carbohydrates 57g 19 %
  • Dietary Fiber 1.5g 6 %
  • Sugars 42g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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you were right that's my favorites!!

Made this cake, left off candy topping as I did not want any more sugar calories. This cake was good except for one thing. It did not rise and was flat------1 inch tall each layer. Mine turned out like a flat brownie. However, it was good. I used a cake mix just from the store so do not know why cake was flat and did not rise. When I took it from oven, I was shocked. I used a Chocolate marshmellow canned frosting which also was good. Usually I do not use canned frosting but had to due to time. I am going to try this cake again in future to see if it turns out same way.

I hate canned frosting...how could you say this is the perfect cake? so dumb

I like canned frosting so that cancels you out. Net zero on the frosting.

I am curious why so many recipes don't have pictures. If these are all made in the test kitchen before posting...wouldn't you have the opportunity to snap the picture at the same time? The thing is, I rarely choose any recipe if I can't see how it looks first. Just me I guess.

Hello! - Many of these recipes are from when we first started and (believe it or not!), back then, it wasn't the norm to take a photo of each completed recipe. Of course, we know things have changed now, so we are working hard to get a photo for all of our recipes. Besides, it gives us a good reason to re-test delicious recipes like this one. :) We'll try to get a photo of this cake as soon as we can!

Thank you very much for the reply! That makes perfect sense and I wish I could be there to help with all those re-creations! I really enjoy this site and thank you for the good work.

Could this be made in a 9x13 Pam?

If you whip the canned frosting 7 minutes it will taste more like homemade and have a lighter texture.

It would seem you ddi not read the instructions as step 3 clearly states how to assemble with whipped topping between the layers and frosting on top and sides of cake.

Here's your sign. One usually puts frosting on the outside of the cake. There is a picture that goes with this recipe!! And for the person who doesn't like canned frosting, there are numerous delicious homemade frostings on this site if one would take the time to search a little.

I'm a tad confused; the recipe calls for 2 containers of chocolate frosting but no where in the recipe does it tell you where to use them. I might assume that you mix the whipped topping into the frosting and then frost the cake but it doesn't say that.

Chef 4032474, after the cake are chilled, all of the WHIPPED topping goes BETWEEN the layers. Then, just the FROSTING is spread on the TOP & SIDES. Reread #3 step. It will be more clear to you. Enjoy your cake.

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