Chocolate Lover’s Dream Cake

Cover recipe- Betty Crocker All-Time Best Recipes, Chocolate Lover’s Dream Cake: October 2011

My youngest child turns 1 next month. I’m kind of freaking out about it, because this year has gone by so quickly and he is growing up way too fast. But since that first birthday is a big one, and a cake is a must, I have been keeping my eyes open for the perfect cake for his first birthday.

While flipping through some old magazines, I came across this issue of a special publication put out by Betty Crocker back in 2011 – All-Time Best Recipes. I saw the Chocolate Lover’s Dream Cake on the cover, and my first thought was of my son’s upcoming birthday. While not your traditional layer cake, this cake pretty much screamed birthday to me. A chocolate bundt cake covered in chocolate sauce, caramel, toffee pieces, more chocolate and chopped up candy bars? Seriously, what’s not to love? I just had to test it out to see if it would make the cut for little one’s birthday. Read my notes below to see what I thought of this recipe.

Print Recipe

Chocolate Lover's Dream Cake

Yield: 16 servings

Prep Time: 20 min

Cook Time: 1 hour

Total Time: 3 hours 30 min


1 box Betty Crocker chocolate fudge cake mix
3/4 cup chocolate milk
1/3 cup butter, melted
3 eggs
8 oz sour cream
1 box (4 serving size) chocolate fudge instant pudding and pie filling mix
2 cups semisweet chocolate chips
Ganache Glaze:
1 cup semisweet chocolate chips
2/3 cup whipping cream
Caramel-Toffee Topping:
1 1/2 cups semi-sweet chocolate chips
1/2 cup caramel topping
1/2 cup toffee bits
1 bar (2.07 oz) milk chocolate covered peanut, caramel and nougat candy bar, unwrapped and chopped


1. Preheat the oven to 350F. Generously grease a 12-cup fluted tube cake pan and lightly flour.

2. In a large bowl, combine the cake mix, chocolate milk, butter, eggs, sour cream and pudding mix. Mix until combined (batter will be thick). Stir in the chocolate chips. Spoon into the prepared pan.

3. Bake until a tester inserted in the center comes out clean, 45-55 minutes. Cool 10 minutes. Turn the pan upside down onto a serving plate; remove pan. Allow the cake to cool completely, about 2 hours.

4. Place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate chips. Allow to sit for 5 minutes, then stir until smooth. Drizzle the glaze over the cooled cake. Drizzle the caramel over the cake, sprinkle on the chocolate chips, toffee pieces and chopped candy bar. Store loosely covered at room temperature.


*I totally forgot to add the chocolate chips into the batter. The cake was very good without them, but I can see how they would add even more to this chocolate filled cake.
*The original recipe says to bake the cake for 56-64 minutes. I checked mine around the 45 minute mark and it was almost overdone. So I would definitely suggest checking it at 45 minutes or before.
*The toppings are very, very generous. I would suggest cutting them all in half.

Nutritional Information per serving:
Serving size: 1 slice
Calories per serving: 580
Fat per serving: 30g
Saturated Fat per serving: 17g
Sodium per serving: 430g
Protein per serving: 7g
Carbohydrates per serving: 78g

Source: Betty Crocker All-Time Favorite Recipes

The results:

Definitely a chocolate lover’s cake!! The cake is super simple – starting with a cake mix as a base. I have never had a bundt cake come out of the pan so easily or perfectly, either, which is a definitely plus because you never know what you’re going to get with a bundt cake. The toppings, as listed, are way too much – I probably only used half and the cake was totally loaded down. In fact, the center of the cake was filling up quickly with the chocolate ganache, so I know I would have had a mess on my hands if I would have used all of it. That being said, though, my husband absolutely adored this cake. Every time he ate a piece, he would mention that it was a really good cake. And I can always count on him for an honest review!

Did this recipe deserve the cover spotlight?

Yes! Since the issue is celebrating 90 years of Betty Crocker, I think a cake is definitely what needs to be featured front and center. The recipe is easy and no-fuss, just like I expect a Betty Crocker recipe to be.