Our go to chocolate bundt cake! Super moist and chocolately, and even better left over. Cut into individual servings and keep in ziploc bags in fridge to enjoy "fridge cake" for days after the party!
- 1 package devils food cake mix
- 1 (5.9 oz) chocolate instant pudding
- 1 cup sour cream
- 4 eggs
- 1 cup vegetable oil
- 1/2 warm water
- 1 1/2 cups mini chocolate chips
- Preheat oven to 350 degrees
- In a large bowl, mix
together the cake and pudding mixes, sour cream, oil, beaten eggs and
water. Stir in the chocolate chips and pour batter into a well greased
12 cup bundt pan.
- Bake for 50 to 55 minutes,
or until top is springy to the touch and a wooden toothpick inserted
comes out clean. Cool cake thoroughly in pan at least an hour and a half
before inverting onto a plate If desired, dust the cake with powdered
sugar.
No comments:
Post a Comment