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Golden Chocolate Cake

At our Wisconsin farm, dessert was just as important as the main course. This idea has followed us to California, where I'm still on the lookout for good dessert recipes. This moist cake is a favorite since it's chock-full of fun ingredients like chocolate candy bars, pecans and coconut. -Kay Hansen, Escondido, California
  • Total Time
    Prep: 15 min. + chilling Bake: 1 hour + cooling
  • Makes
    12 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1/2 cup water
  • 3 milk chocolate candy bars (1.55 ounces each), chopped
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  • Confectioners' sugar, optional

Directions

  • In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired.
Nutrition Facts
1 piece: 412 calories, 25g fat (9g saturated fat), 64mg cholesterol, 330mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 5g protein.

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