Thursday, November 29, 2012

Too Much Chocolate Cake

I think this might be my new favorite chocolate cake.  It was rich, but not overly so, and very moist, perfected only by a large scoop of french vanilla ice cream.  My husband says I can't really take credit for it being so good since the recipe hinges on a cake mix.  So I won't take any credit.  I'll fully admit to loving something made from a box.  It was that delicious!

1 devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream (I used greek yogurt)
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups chocolate chips

Preheat oven to 350.

In a large bowl, beat eggs.  Add cake and pudding mixes, sour cream, oil, and water.  Mix well.  Stir in the chocolate chips and pour batter into a well greased 12cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.  (It took my cake a full 60 minutes)  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.  If desired, dust with powdered sugar and serve with ice cream!

1 comment:

  1. Although I can't actually eat this, I have made it many times to rave reviews. The next time you make it try it with mini chocolate chips. Rumor has it that makes it even better.


Related Posts Plugin for WordPress, Blogger...