Chocolate Pick-Me-Up Cake
Submitted by broken_imp
Easy devil’s food cake made extra moist with sour cream, topped with coconut, chocolate chips, sugar, and cinnamon before baking. One pan, one hour, zero fuss.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
1 hrsSome days you just need cake. Not a fancy three-layer production, but a real, honest, straight-from-the-pan kind of cake that delivers maximum chocolate satisfaction with minimum effort.
This one starts with a devil’s food cake mix that gets a serious upgrade from a full cup of sour cream, making the crumb ridiculously moist and tender.
Before it hits the oven, you scatter the top with coconut, chocolate chips, sugar, and a dusting of cinnamon. As it bakes, that topping sinks in slightly and turns into a sweet, crunchy, streusel-like layer that’s half the reason people go back for seconds.
One 9×13 pan. One hour. Done.
Pro Tips
- Use full-fat sour cream for the moistest crumb; low-fat versions can make the texture gummy
- Don’t stir the topping into the batter. Sprinkle it right on top and let the oven do the work
- Let the cake cool completely before cutting so the topping sets and doesn’t crumble apart
- Swap the coconut for chopped walnuts if coconut isn’t your thing
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour 9×13 inch pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased and floured pan.
In small bowl, combine all topping ingredients; mix well.
Sprinkle evenly over batter.
Bake at 350℉ (180℃). for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool completely.
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