Yield: 12 servings
|1 pack||Devil's food or other chocolate cake mix (without pudding)|
|1 pack||(4 oz) instant chocolate fudge/any choc. pudding|
|½ cup||Vegetable oil|
|1 cup||Sour cream|
|12 ounces||Semisweet chocolate chips|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:15 1. Preheat oven to 350 F. In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and ½ cup water. Beat with an electric mixer on low just until blended. Beat on medium speed 4 mins, scraping down sides of bowl often. Stir in chocolate chips.
2. Turn into a well-greased 12-cup bundt pan. Bake 50 to 60 mins, or until a cake tester inserted in center comes out clean. Let cool 10 to 15 mins in pan, then invert to unmold onto a rack or serving plate and let cool completely. Sift powdered sugar over top.
Variation: MOCHA ORANGE CHOCOLATE CAKE Before beating, add ¼ cup coffee-flavored liqueur and 2 Tbs grated orange zest to cake mix along with other ingredients. Proceed as directed in recipe above.
Variation: RASPBERRY FUDGE CAKE Before beating, add ¼ cup raspberry-flavored liqueur to cake mix along with other ingredients. After add chips to batter, gently mix in ½ cup raspberry jam. Proceed as directed in recipe above.
Variation: PEANUT BUTTER PUDDING CAKE Substitute 1 (4⅛-oz) package instant chocolate peanut butter chip pudding and pie filling mix for chocolate fudge or other chocolate pudding mix. Use 1 ½ or 2 cups peanut butter-flavored chips instead of chocolate chips. Proceed as directed in recipe above.