Can I make a chocolate cake using regular milk chocolate instead of cocoa?

That’s a toughie– you can melt down and cool the chocolate and add it with your wet ingredients, but the result will be VERY sweet. And yet, removing sugar from the recipe will result in a dry cake.

If you have semi-sweet chocolate chips, I’d melt down around 2 oz. of those instead of milk chocolate. It would cut down on the sweetness, and you can always add more chocolate if you need it.

Try this one:

Milk Chocolate Pound Cake

4 bars (1.55 ounces) milk chocolate
1 package (18.35 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil (canola, corn, safflower, soybean, or sunflower)
4 large eggs
1 tsp pure vanilla extract
2 tsps confectioner’s sugar (icing sugar)

Grease and dust a 12-cup Bundt pan and preheat oven to 350. Break up the milk chocolate bars into 1-inch pieces and place them in a food processor fitted with a steel blade. Pulse on and off 12 – 15 times until the chocolate is grated, but not a powder.

Place the cake mix, pudding mix, sour cream, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine, scrape down the sides of the bowl and beat for 2 more minutes on medium speed. The batter should look thick and smooth. Fold in the grated chocolate and pour the entire mix into the prepared pan.

Bake the cake until it is golden brown or until it springs back when lightly pressed with a finger, 55 – 60 minutes.

Let it cool for 20 minutes before inverting it. Let it cool 20 minutes more then dust with confectioner’s sugar.

Good luck!