Oxmoor House Photo by: Oxmoor House

Triple Chocolate Cake

Oxmoor House JANUARY 2003

  • Yield: 16 servings (serving size: 1 slice cake and 1 tablespoon topping)
  • Cook time:1 Hour
  • Prep time:12 Minutes
  • Cool:15 Minutes


  • 1 (18.25-ounce) package chocolate cake mix
  • 1 (1.4-ounce) package chocolate sugar-free, fat-free pudding mix
  • 3/4 cup semisweet chocolate chips
  • 1 (8-ounce) carton fat-free sour cream
  • 1 cup egg substitute
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • Cooking spray
  • 1 cup light fudge topping, (such as Smucker's)


Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; stir well with a wire whisk until ingredients are blended. Pour batter into a 12- cup Bundt pan coated with cooking spray.

Bake at 350° for 1 hour or until cake begins to pull away from sides of pan. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack. To serve, cut cake into 16 slices. Drizzle each slice with 1 tablespoon fudge topping.

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 10.6g
  • Saturated fat: 3.3g
  • Protein: 6.0g
  • Carbohydrate: 44.9g
  • Cholesterol: 1mg
  • Iron: 1.9mg
  • Sodium: 387mg
  • Calories from fat: 33%
  • Fiber: 2.5g
  • Calcium: 63mg

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Triple Chocolate Cake recipe