Darn Good Chocolate Cake
- 1 package plain devil's food or dark chocolate fudge cake mix
- 1 package (3.9 oz) chocolate instant pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup warm water
- 1/2 cup vegetable oil, such as canola, safflower, soybean, or sunflower
- 1 1/2 cups semisweet chocolate chips
- Place a rack in the center of the oven and preheat the oven to 350u0b0, mist a 12 cup bundt pan with vegetable oil spray and then dust with flour, shake out the excess flour.
- Set pan aside.
- Place the cake mix, pudding mix, sour cream, warm water and oil in a mixing bowl. Blend with an electric mixer at slow speed for 1 minute.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat 2 to 3 more minutes. Add the 4 eggs and then mix an additional 2 minutes, scraping the sides of the bowl as needed.
- Then fold in your chocolate chips.
- Make sure they are dispersed throughout the batter.
- Pour the batter into the bundt pan and place into the oven.
- Bake cake until it springs back when pressed with your finger and it pulls away from the sides (usually 45 to 50 minutes). Cool cake for approximately 20 minutes. Run a long knife around the edge of the cake, invert it onto a cooling rack and allow it to continue to cool for approx. 20 minutes.
- It is good when served warm.
cake, chocolate instant pudding, eggs, sour cream, water, vegetable oil, chocolate chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=89414 (may not work)