Amazingly easy triple chocolate cake
Source of Recipe
published in Chatelaine's 01/1995 issue
List of Ingredients
1 orange
515 g pkg devil's food or chocolate cake mix
113 g pkg chocolate instant pudding mix
4 eggs, lightly beaten
1 cup ( 250 mL) light or regular sour cream
1/4 cup ( 50 mL) Grand Marnier or freshly squeezed orange juice
1 cup ( 250 mL) chocolate chips
Recipe
1. Preheat oven to 350F (180C). Grease a 10 inch (25 cm) bundt or angel food cake pan or coat with cooking spray. (See tip below for loaf pans instructions). Finely grate 1 teaspoon (5 mL) orange peel.
2. Turn cake and pudding mixes into a large mixing bowl. Stir with a fork until evenly mixed. Make a well. Add eggs, sour cream, Grand Marnier and orange peel. Beat with an electric mixer on low speed, scraping down sides 2 or 3 times, until blended. This will take from 1 to 2 minutes. Batter will be very thick. If you want to mix with a wooden spoon, whisk eggs with sour cream and Grand Marnier. Then, stirring constantly, gradually sprinkle in mixes and peel. Stir until no lumps of mix remain. Cake will be lighter in texture if using an electric mixer. Then stir in chocolate chips just until evenly distributed. Spoon into prepared pan and smooth top.
3. Bake in centre of 350F (180C) oven until a cake tester or skewer inserted into cake centre comes out clean, except for bits of melted chocolate chips. This will take from 1 hour to 1 hour and 10 minutes. Cool in pan for 20 minutes. Then turn out onto a rack. Serve warm topped with whipped cream flavored with vanilla, or sour cream sweetened with a little sugar. When cooled, wrap cake and it will keep well at room temperature for at least 2 days or it can be frozen.
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