You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.
- In a large bowl combine all ingredients except chocolate chips.
- Beat 4 minutes.
- Fold in chocolate chips.
- Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
- Cool in pan for 15 minutes then turn onto serving plate.
My husband is a chocoholic and this is his new favorite, which makes me very happy because it is so fast and easy compared to his old favorite, which took 2 and 3/4 hours to make. I had to make a couple unintentional adjustments, but it came out great. Even I, not a chocolate fan, liked it because it is bursting with flavor but not as sweet as most cakes. If you are thinking of making this in a 9 by 13 inch pan like I did (no bundt pan here), I have done this twice now. First time I cooked it 42 minutes and though it was very good it was also very caky. Last night I cooked one for 38 minutes and it was perfect - looked just like the photo! I just left it in the pyrex pan instead of inverting it. My cake mix did not say "dark" devil's food (because I could not find one that did) and was only 15.25 ounces and the instant chocolate pudding box was only 3.9 ounces (all I could find at the store, I think the companies are making their products smaller and thinking we won't notice?) and my eggs were quite large fresh ones, but it still turned out just perfect! Just wanted to mention these small details in case there is anyone else out there wanting to make this but hesitating because they obsess over details, like I do. Oh, and I used Ghirardelli 60% cacao bittersweet chips. God bless you, Kathy, for a fast dessert that's over-the-top special! I wouldn't even think of frosting this winner!
I made this last night when I just needed something chocolate! It was good - I used a silicone pan and baked it for 50 minutes, and burnt the top (which is the bottom when you are baking) a little bit - but I blame my baking skills not the recipe! It was delicious and a keeper! I only used about 1/4 c of oil because I was a bit heavy on the sour cream (I just had a little more and then it was gone!). Thanks for the recipe.
Very good cake! Very moist and loved the deep, dark chocolately taste. It did remind me of a "cake box" cake, which I was hoping to avoid. Still, very easy and tasty! Thanks Kathy!!