by Malkie Hirsch | December 06, 2018 | 54 comment(s)
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Bake this Duncan Hines “dump cake” chocolate cake and you’ll be the most popular neighbor on the block.
This is the favorite cake of all the block kids and among all of my friends who come over on Shabbos. This type of cake is called a “dump cake” because it starts with a Duncan Hines mix, but then other ingredients are added to heighten the flavors.
Chocolate pudding, chocolate liquor, coffee, it’s all in there. And it’s amazing. I bake it all the time and often top it with ganache. Make it now and memorize the recipe because it’s easy and delicious!
Mix all ingredients together except for chocolate chips.
After thoroughly mixed,
stir in chocolate chips.
Pour into greased bundt pan.
Bake for 55-60 minutes.
Print Recipe
4.34 from 3 votes
Duncan Hines Hack Irresistible Chocolate Cake
Ingredients
Cake:
- 1 box Duncan Hines Devil’s Food Cake Mix
- 1 box instant chocolate pudding
- ½ cup brewed coffee (1 tsp instant coffee in ½ cup hot water)
- 4 eggs
- 1 cup Tofutti sour cream or mayonnaise
- ½ cup oil
- ½ cup dark rum or any liqueur of your choice
- 2 cups chocolate chips
Chocolate Ganache:
- 1 (8 ounce) container Rich’s Whip
- 1 cup chocolate chips
Instructions
Preheat oven to 350°F.
Mix all ingredients together except for chocolate chips. After thoroughly mixed, stir in chocolate chips.
Pour into greased bundt pan. Bake for 55-60 minutes.
Meanwhile, prepare the ganache. Warm the whipped topping in a saucepan or microwave. Place chocolate chips in a bowl. Pour hot whipped topping over chocolate chips and wait a minute to allow the chocolate chips to melt. Mix until smooth. Pour over cooled cake.
Editor’s note: this recipe was passed from friend to friend and back again until we decided we had to share it with all of our Between Carpools friends.
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Malkie Hirsch
Malkie Hirsch is a food writer, cook, and baker that resides in Woodmere with her husband and 5 children. Her mission in life is to find foods, besides eggs and pizza, that her impossibly picky 10-year-old Dovid would consider eating. She’s still packing chicken nuggets for him before Shabbos sleepovers. Follow her on Instagram @kissthekoshercook.
Reader Interactions
Comments
gitty sayswhat can I substitute the cake mix with
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- Dodi says
I baked this recipe in 2 eight-inch cake pans that I baked for 37 minutes. I don’t own or have room for a bundt pan and thought this information might help someone else. 🙂
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- Millie says
Thank you I love this cake and wanted to do a layer cake with frosting. For a very special Birthday .Im so thankful for you sharing this with us.. Millie
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- Carol says
I was just wondering this!!
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- Rebecca says
Thank you, Dodi. I was wondering if I had to use a bundt pan.
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- B says
Does this cake freeze well? Thanks ????
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- Leah Schapira says
Yes
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- ab says
can i omit liquor?
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- Leah Schapira says
Yes
- Shelley says
How long do you heat the whipped topping in the microwave?
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- Mira says
I have been making this recipe for 13 years, at least!! I got it from Aish.com and the credit there is to an “Elizabeth”. It’s beyond delish. I’m glad it’s being shared here, it def deserves its viral moment! Thanks Btwn carpools and Elizabeth, whoever you’re are!
If I may also share the original glaze as an alternate to the ganache, it’s an alternative super yummy topping:
1 lb powdered sugar
1⁄3 cup cocoa
1 teaspoon vanilla
3tablespoons margarine or 3 tablespoons butter
1⁄3 cup brewed coffeeCream all ingredients to gather and pour on cooked cake.
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- Mira says
*pour glaze on COOLED, not “cooked” cake
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- Teri says
This Alternate “glaze” came out to be nothing but a thick Frosting. Make a real ganache out of 1:1 heavy cream & semi-sweet chocolate!
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- Franny says
Yes! Real ganache is the way to go!
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- Shira Leah says
Your glaze is amazing! Thanks for sharing the original glaze recipe Mira. Love the cake, having the alternative glaze lets me make it more often. In general, it’s great to have another dairy free glaze option for Shabbos. Thanks!
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- Kayla says
Omg! I made this recipe with amaretto and oh my lord!!! This is one of the best chocolate cakes I’ve ever made! I love this recipe. It’s not complicated at all. I made this into mini cupcakes, I had my family try them before I put frosting on them to find out how they tasted. We decided to keep them naked because they are sooo moist and the chocolate chips really help too. I love love love this recipe.
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- StacyG says
Can I use regular sour cream in the cake? I am assuming “Tofutti” sour cream is a vegan substitute, I have regular sour cream only?
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- esther says
What can i replace the the liquor with?
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- Rose says
Another 1/2 c of coffee
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- KatM says
Used DH choc fudge cake mix
Used canned bing cherries and juice for liquid+ 1/2 cup amaretto
Butter for oil , 3tbl hot water + 1tsp instant coffee,
Instead of chips, melted large dk choc bar + Tbl oil, 4oz cream cheese slowly microwave and stir w 15 sec.. If too thick add heavy cream tbl at time. Stir in cherries at end. Striped top with vanilla white choc and dk choc chips + 2 Tbl brwn sugar+ little oil and heavy cream. 350f for 55min
Really moist and RichReply
- Dee says
Sooooo… you made a totally different cake and gave it 5 star rating. OK….
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- Jabeve says
A completely different recipe – not a comment!!!!
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Just made this for Father’s Day tomorrow.
I mixed Godiva liquor and Ghirardelli chocolatesI call it My Godivarelli Cake!…lol
- Jessica (Maryland) says
I made this cake today. It was just okay for me. Maybe I was expecting more since I usually make my cakes from scratch. I made the “original glaze as an alternate to the ganache” following Mira’s directions above. It was not good at all, it was very thick and could not even be spread without dipping the knife in water. Maybe I misunderstood the 1/3 cup cocoa. Is this cocoa powder, or liquid cocoa that is ready to drink? I used 100% cocoa powder.Reply
- jabeve says
Entirely different cake….why comment on this one?????
Post YOUR own!!!Reply
- Mary Dew says
So, do you add the brewed coffee as well as the instant coffee mixed with hot water?
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- Karin says
For the frosting – what is Rich’s Whip? Never heard of it.
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- Debbie says
I had to Goggle it to find out. It’s a non-dairy topping. Looks like it comes as a cream/creamer type of product or in tubs like Cool Whip. Since it’s used for the ganache, I think the recipe is using the cream/creamer product. Someone can correct me if I’m wrong, but I think if you can’t find the Rich’s Whip and are OK with using dairy products, then regular heavy cream or whipping cream would work just fine.
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- Roberta says
Do you add brewed coffee as well as instant. Recipe isn’t clear
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- Deborah Carter says
No, one or the other. I have been using brewed coffee in place of water in any chocolate cake recipe.
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- Carolyn Hann says
I don’t like coffee. Is it possible to leave the coffee out, or add more liquor?
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- Debbie says
I can’t use any kind of alcohol in my cooking because some family members cannot consume alcohol. and I know it never cooks completely out. What would be the best non-alcoholic substitute for the liquor?
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- CJ says
Water can be used instead of liquor.
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- Jane Rodman says
You could add a little bit of most any flavoring extract that’s complementary to chocolate. Almond and cherry come to my mind immediately. Or orange but maybe without the coffee.
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- Jessica says
What size box of pudding mix please? There are more than one to choose from. TIA
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- Y says
Can I use a 9×13 for this recipe?
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- Aly says
I have made this cake for years, my original recipe called for yellow cake mix and rum. I like the mini chocolate chips so when room temp. you are not biting into chunks of chocolate. Other variations add chopped nuts and bourbon instead of rum. have also made with baileys for st. patricks day.
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- Sandy says
What size chocolate pudding
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- Teresa says
Made this today. Slight accidental change…….used a milk chocolate cake mix that already had pudding in it AND a box of chocolate pudding. Didn’t realize until I had already put both in the bowl so, decided to roll with it. Instead of rum I added Bailey’s, what I had on hand. Turned out wonderful! Didn’t add the ganache, didn’t need it. Will definitely make this again!
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- Joan Kipp says
What size instant pudding?
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- B P says
3.4 pz
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- Carla says
I made it as per the recipe. It is good and very chocolatey. If I make it again, I might put in some pecans. The rum and coffee are very mild flavored in the cake, but add a bit more richness. I could see leaving off the ganache next time and dust with powdered sugar.
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- Betty Hudson says
I haven’t tried this yet, but when I do I think I will try Kahlua instead of rum. Will let you know how it turns out! Also will have to use whipping cream because I don’t think I will be able to find Rich’s Whip in my area. Thanks for a great sounding recipe!
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- Leah says
does the ganache glaze stay soft or does it ever harden
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- Cynthia says
Must you add the alcohol and the coffee? Should I substitute water for both?
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- Dr.Melanie says
I absolutely LOVE a good “doctored” cake mix recipe. Love the idea of adding Amaretto from one commenter. Both of these make for a wonderful flavor variation:
-Frangelico (also a divine addition to chocolate cheesecake recipes)
-your fav Orange liquorReply
- Jean Dilts says
This is a delicious, decadent cake, but the recipe for. your ganache is twice as much as one needs to top the bundt cake.
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- Kevin Reilly says
So delicious. This is nearly the same recipe as “Death by Chocolate” cake from the Dom DeLuise cookbook and I’ve been making it for years. (This recipe uses coffee and rum – the Dom DeLuise recipe does not). It’s truly the easiest and most amazing cake ever!!!!
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- Tery says
Can real sour cream be used instead of the Tofutti?
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- Between Carpools says
Yes, I do believe so!
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- Joy says
Your cake sounds delicious! Definitely going to try! Can you tell me about your mixing bowl? So beautiful!
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- Martha Engle says
I gave this five stars without having made the cake because it sounds so delicious. I, too, am intrigued by the mixing bowl. I would love to get one of them.Reply
- Holly says
Can you use a gluten free cake mix?
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- Margie McGee says
What size bundt pan?
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