Simple Chocolate Sour Cream Cake

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READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box plain devil's food cake mix or (18 1/4 ounce) box dark fudge cake mix
  • 1
    (3 1/2 ounce) box chocolate instant pudding
  • 4
    large eggs
  • 12
  • 12
    cup vegetable oil
  • 1 12
    cups semi-sweet chocolate chips
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DIRECTIONS

  • Preheat the oven to 350°F.
  • Lightly mist a 12-cup Bundt pan with Pam, then dust with flour.
  • Shake out excess flour; set pan aside.
  • In a large mixing bowl blend the cake mix, pudding mix, eggs, sour cream, warm water and oil with an electric mixer at low speed for 1 minute.
  • Scrape down the sides of the bowl with a rubber spatula.
  • Mix for 3 more minutes at medium speed, stopping to scrape down the sides of the bowl again.
  • The batter should be thick and well mixed.
  • Fold in chocolate chips, distributing them well throughout the batter.
  • Pour the batter into the prepared pan, smoothing it out with the spatula.
  • Place the pan on the middle rack of the oven.
  • Bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
  • Place the cake on a wire rack to cool for 30 minutes.
  • Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more.
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