Recipe by MWarren
This cake recipe came from a co-worker who has been making this wonderfully rich and easy chocolate cake for years. I brought this to a family get together and everyone said it is the best chocolate cake they had ever had. Great warmed up with Ice Cream!! I have made it with and without a chocolate glaze - great both ways!
Top Review by Chef TanyaW
As the other reviewer said, this recipe is from the Cake Mix Doctor book.
It's really a fabulous cake, and it has been my signature cake with family and friends for many years now. I have had many people ask for the recipe. It's super easy because it utilizes a cake mix and box of pudding in the recipe in place of all the dry ingredients.
I use 2 cups semi-sweet chocolate chips, and I dust the top with powder sugar for presentation (it is very sweet and rich and definitely doesn't need frosting or a glaze. It's delicious with milk or served with strawberries and whipped cream... which I believe is the serving suggestion in the book.
Cooking it the right amount of time is very important... it's not as superior if it's overcooked even a little... and it's a gooey mess if it's not cooked quite enough. I bake it for 50 minutes in a bundt pan, then stick a toothpick in it to check... sometimes it's done and sometimes it needs 5 more minutes. It sometimes falls after I take it out, but it's appearance is not ruined since it's a bundt and gets turned upside down.
- 18 ounces chocolate cake mix (1 bag)
- 3 1⁄2 ounces instant chocolate pudding mix (1 small pkg)
- 4 eggs
- 1 cup sour cream
- 1⁄2 cup warm water
- 1⁄2 cup oil
- 1 1⁄2 cups chocolate chips
Directions See How It's Made
- Pre heat oven to 350.
- Grease a Bundt pan.
- Mix cake mix,instant pudding, eggs, water, sour cream, and oil.
- Beat until all blended and fluffy.
- Mix in chocolate chips and pour into bundt pan .
- Bake 45to 50 minutes.
- Remove cake from oven and cool on wire rack for 20 minutes.
- Run sharp knife around edge and invert on rack to cool.