Darn Good Chocolate Cake
Rich, moist chocolate cake that begins with a cake mix and pudding.
I Heart Eating
package plain devil's food cake mix
package instant chocolate pudding mix
semisweet chocolate chips
Preheat oven to 350F. Generously grease and flour a 12-cup bundt pan. I like to use a nonstick baking spray with flour in it.
Add cake mix, pudding mix, eggs, sour cream, warm water, and vegetable oil to a large mixing bowl.
Mix on low speed for about 1 minute.
Increase the speed to medium, and continue to mix for 2-3 minutes, scraping down the bowl as-needed.
Fold in chocolate chips.
Pour the batter into the prepared bundt pan, smoothing the batter out as needed.
Bake until the cake springs back when lightly pressed, about 45-55 minutes. A wooden toothpick inserted in the center may come out with melted chocolate but shouldn't have any batter on it.
Cool in the pan for 20 minutes.
Run a thin knife around the pan and invert onto a cooling rack to finish cooling.
: You're going to use just the powdered cake mix portion. If you don't want to use devil's food cake mix, you can use a similar cake mix like dark chocolate.
: This is just the powdered part. You don't need to pre-make the pudding.
: You can use full-fat or reduced-fat, if you prefer. However, I don't recommend using fat-free sour cream in this recipe.
: Feel free to use a similar oil, like canola instead.
: You can use milk chocolate chips or dark or bittersweet chocolate chips, if you prefer.
Nutrition values are estimates.
I Heart Eating