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Darn Good Chocolate Cake




Source of Recipe


“The Cake Mix Doctor” by Anne Byrn


Recipe Introduction


A really good, tender and moist cake. I did this as cupcakes with mini chocolate chips sprinkled on top instead of frosting. If you do make this into a Bundt cake a sprinkling of confectioner’s sugar or a chocolate glaze would be nice.


List of Ingredients




vegetable oil spray -- for misting pan
flour -- for dusting pan
1 pkg. Devil's Food cake mix (18.25 oz.)
1 pkg. instant chocolate instant pudding mix (3.9 oz.)
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chips
Mini chocolate chips for topping, if making cupcakes


Recipe



Heat the oven to 350 degrees and place the rack in the center. Prep a 12-cup Bundt pan with a light coat of oil spray and flour.

Mix cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Beat on low for 1 minute to mix and then raise the speed to medium and beat for 2-3 minutes, scraping down the sides of the bowl, as needed. Fold in the chocolate chips and mix well. Pour into prepared pan.

Bake for 45-50 minutes – the cake should spring back when pressed and just start to pull away from the sides of the pan. Place pan on cooling rack for 20 minutes. Remove cake from pan and cool completely on rack.