This is a great cake, but I make it a little differently. I substitute 3/4 cup of strong coffee for the water and add 3/4 cups chopped pecans. It is always a hit, and so moist.

This is a very yummy recipe! I baked it in 2 8" rounds, filled it with whipped ganache, and covered it in chocolate ganache. It was a great combination. I sent it to work with my hubby and everyone loved it.

I haven't actually made this (yet) but a friend of mine made it for us after our baby was born. It was delicious! I am not a huge fan of cake because I always find it dry, but this was extremely moist, even after several days. She substituted the chocolate/peanut butter swirl chips.

I absolutely love this recipe, I've made it 3x in 1 wk to share with work, family and friends. I did cut the oil a bit, used fat-free,sugar-free choc.pudding, and low-fat sourcream and,there was no difference in the outcome. I used 1 cp of the mini choc. chips and 2tsps of vanilla,then I cooked it exactly 60min so i didn't have to take out and put in again. Rave reviews from everyone. I too will try the lemon/blueberry version. Can't wait!

I've been making this cake for at least four years since I got my cake mix miracles cookbook from southern living. This is an amazing cake and SO easy too!

Great cake..........my family and friends love it...I did not dust it with confectioners sugar.....I made a glaze out of confectioers sugar, cocoa and a little milk.....I have make it a lot.....everyone always ask.....are you bringing that chocolate chip cake....so thanks....great recipe....I will keep making it.

I have made this cake on several occasions and have been asked continually to make it at work. It is very moist and everyone loves it.

So far, for recipe that called for box mix, this is the best (and trust me, i've done quite a few). But saying that, i do make some changes to the recipe. I put 100ml of oil , 30ml of applesauce, and substitute the water with 230ml of coffee (and i reduce the sugar to 80g coz i don't have sweet tooth). And the taste is absolutely wonderful, i have the perfect texture (for my taste, haha) and it's not too oily too, unlike some other box mix recipe. It takes me 50mnts at 175C and 30mnts at 150C till it's done (i reduce the temperature to prevent cracking).

This cake is delicious! Took it to a family gathering and got several requests for the recipe! I made it exactly as it calls for and it turned out perfect! Very moist and flavorful!

This was fantastic! It was so moist. I did have to increase the cook time by about 10 minutes but everything else was perfect. I would not cut down the oil. The only thing I would advise against is using the Williams Sonoma Castle Bundt Pan. It was a nightmare to clean.

Yummy! I used a vanilla cake mix (since I didn't have yellow), reduced the oil to half a cup and used 3/4 c. of mini chocolate chips. It took a little longer to cook - 68 minutes However, it tasted very good and was so moist.

EXCELLENT cake!! My husband and family absolutely love it! I use vanilla instant pudding and mini chocolate chips and it comes out perfect every single time!

I got this recipe out of my "All Recipes Dinner Tonight" cookbook. It has become an instant HIT with our family. I have made this multiple times for parties, give aways, and fundraisers and every time it is a smash. It is wonderfully moist and chocolaty! This is a must try and KEEP.

I made this today for the first time and will be making it again and again! I chose the lemon pudding/blueberry option using fresh blueberries instead of dried. I also used only 1/2 cup of oil as many of the other reviews mentioned. I put in all of the other ingredients as called for, but I think the sour cream could be lessened to 3/4 cup or even 1/2 cup as my cake, cooked at 325 for 55 minutes is still VERY moist. Regardless, it is delicious. My kids, 9 & 7, and my husband were instant fans! Oh, I also added about 3 T. of lemon juice to the batter.

If I were rating this cake for taste alone, I would easily give it five stars. The recipe, however, doesn't rate so high. It was very easy, but after returning it to the oven three times, it was still so moist that it stuck to the bundt pan and looked terrible. I was serving it to guests, so I warmed a can of frosting and drizzled about half of that over it to camouflage the missing chunks. It tasted wonderful, but next time I will decrease the oil as suggested by another reviewer. I think if it were less moist, I would have had better results. I also look forward to trying the lemon/blueberry version someone suggested!

Hands down, the best recipe i have come across!!! I have been preparing this recipe for my family for about three years now and at every birthday party they look forward to it. I have even used this recipe in special cake molds and it turns out fantastic. Super moist!! I also have made a few variations with white chocolate pudding mix and white choc chips, but the original is my family's favorite