Prep 30 mins
Cook 1 hr
This is from the cake doctor. There was another one posted that had changed it, but the first time I made this I couldn't think of any changes I would make. I got this recipe from Shelly who I taught kindergarten with and all of the chocolate lovers in our group were smiling when she brought this to our gatherings. I have baked this in the bundt pan and some of the icing goes into the hole giving each piece a little bit of fudge. I used my Lady Ann pan and put all of the icing in the indention making it decadent and impressive.
- 18 1⁄4 ounces devil's food cake mix or 18 1⁄4 ounces fudge cake mix
- 4 ounces instant chocolate pudding mix
- 1 cup sour cream
- 1⁄2 cup vegetable oil
- 1⁄2 cup water
- 4 large eggs
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 cup sugar
- 5 tablespoons butter
- 1⁄3 cup whole milk
- 1 cup semi-sweet chocolate chips
- Pre-heat oven to 350 degrees.
- Lightly mist a 12 Bundt pan with PAM and dust with flour.
- Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
- Blend with electric beaters on low speed for 1 minute.
- Stop and scrape down bowl.
- Increase speed to medium and beat 2-3 minutes more.
- Fold in chips.
- Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
- Place on wire rack and cool for 20 minutes.
- I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
- Meanwhile make icing.
- Place sugar, butter and milk in medium saucepan over medium-high heat.
- Stir until it comes to a boil- about 3-4 minutes.
- Still stirring let mixture boil for 1 minute.
- Remove from heat.
- Stir in chips and stir until smooth.
- Pour and drizzle over bundt cake.
My cousin has been making this cake for everyone in our family's birthday for years. She has made one alteration to the icing recipe--she uses 1/3 cup of strong black coffee. It makes for a fantastic flavor.
I've been using this recipe for years exactly as it is. I have made this in 2 loaf pans and baked for 45 - 50 minutes. The icing recipe covers one loaf cake, which is great as I usually freeze the second cake.
I have been using this recipe for years and everyone loves it (although my husband is getting a little sick of it after over 10 years... someone else will request it and he would prefer some variety!). I do not ice it... it's totally unnecessary to add icing to this decadent cake. I dust the top with powder sugar... a very pretty touch. Sometimes I serve it with sliced strawberries and whipped cream.... or milk or ice cream.<br/><br/>I use 2 cups of chocolate chips as the parts with chocolate chips are the best!