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DARN GOOD CHOCOLATE CAKE

This cake is pure and simple – chocolate.  Pour yourself a glass of milk, fork into a warm bite, and I’m sure you will mutter “This is darn good chocolate cake!”

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package plain devil’s food chocolate cake mix without the pudding
1 package (4 serving size) chocolate instant pudding mix
4 large eggs
1 cup sour cream
˝ cup warm water
˝ cup vegetable oil
1˝ cups semisweet chocolate chips 

  1. Preheat oven to 350 degrees. Lightly mist a Bundt pan with the oil spray and dust with flour.  Shake out excess flour.
  2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the mixer and scrape down the sides of the bowl.  Increase speed to medium and beat for another 2-3 minutes.  The batter should look thick and well combined.
  3. Fold in the chocolate chips, making sure they are well distributed throughout the batter.
  4. Pour batter into prepared pan, smoothing it out evenly on the top with a rubber spatula.
  5. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan – about 45 to 50 minutes.  Remove from the oven and place on a wire rack to cool for about 20 minutes.  Run a knife around the edge of the cake and invert it onto a serving platter to slice and serve while still warm.