Devil's Food Cake

Hey Everyone, welcome back to Coffee Talk Saturday.

The other day on Story Time Monday I posted a picture of a cake decorated like the Canadian flag and made a reference to it that it is the best chocolate cake ever. I have had a request for the recipe so here it is. The recipe came from a friend of ours when we were living in Yellowknife – the cake has certainly become the cake of choice as our birthday cakes in this house.

The first time I had the cake I was blown away with how moist it was and figured it was completely from scratch. Boy was I surprised to find out it was a cake mix with a few extras added in.

I pulled the ingredients out of the bag and set them up to be photographed and asked Michael to take a photo. He saw what he had to photograph and thought I was making it for desert tonight and his face totally lit up but then quickly fell as I told him I was not turning the oven on in this heat. [Editor’s note: flattened. Absolutely flattened. Good thing there was still some Chelsea Bun in the cupboard from the other day.]

Teresa’s Devil’s Food Cake


1 – Devil’s Food Cake Mix – I use Duncan Hines

1 – package chocolate instant pudding mix

1 cup sour cream

½ cup vegetable oil

½ cup warm water

4 eggs

1 ½ cups chocolate chips


Mix the first 2 ingredients, then add the rest and mix well. Stir in the chocolate chips.

Put mixture into a bunt pan – makes for easy cutting of pieces but any cake pan will do.


Cook at 350 degrees for 55 – 60 min.

Serve & Eat

Cool and turn out onto plate, dust with icing sugar.

I like the cake served warm with ice cream, berries and whip cream. Enjoy!

Happy Quilting & Eating!

Jen Transparent Signature