DARN GOOD CHOCOLATE CAKE
List of Ingredients
1 18.25-ounce package plain devil's food or dark chocolate fudge cake mix
1 3.9-ounce package chocolate instant pudding mix
4 eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1-1/2 cups semisweet chocolate chips (9 ounces)
Recipe
Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with cooking-oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer at low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides of the bowl again if needed. The batter should look thick and well-combined.
Fold in the chocolate chips, making sure they are well-distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. (We needed to wait 30 minutes.) Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
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