Prep 10 mins
Cook 50 mins
You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.
- 1 (18 ounce) packagedark devil's food cake mix
- 1 (3 3/4 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1⁄2 cup cooking oil
- 1⁄2 cup warm water
- 4 eggs, beaten
- 1 1⁄2 cups chocolate chips
- 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.
This was a big hit at work, and was gone before noon. I only had a 15.25 oz devil's food cake, so I added Cake Mix Extender plus a heaping teaspoon of unsweetened cocoa powder. The pudding I used was sugar free and 1/2 cup of regular semi-sweet chocolate chips plus 1 cup mini chips. I used two 8-inch pans to create a layer cake and it took them 50 minutes to cook through and they were very big. The tops of the layers cracked, so I think if I make this again (and it was tasty enough to do so!) I will not use the cake extender. Or I will reduce the heat and spread the batter between either two 9-inch pans, three 8-inch pans or just use a 9x13-inch so it doesn't take even longer to cook and burn the bottom.
I made this for two Christmas parties this year, and it was a great success. Dusted with powder sugar before serving. I recommend baking the day before serving, it's even better once it has sat. A chocolate lover's dream. I baked it in a Bundt pan for 50 minutes. Hint, mix up a cake that you want such as yellow cake, butterscotch chips, butterscotch pudding etc! You can have your cake and eat it too!
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!