Bestest Chocolate Cake Ever |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Recipe adapted from Kevin & Amanda's Best Chocolate Cake Ever. This one uses rum extract instead of vanilla and you top it with caramel or dulce de leche. Ingredients:
1 (18 ounce) box devil's food cake mix |
1 (3 1/2 ounce) package instant chocolate pudding mix |
1 cup sour cream |
1 cup vegetable oil |
4 eggs, beaten |
1/2 cup milk |
1 teaspoon rum extract |
2 cups miniature semisweet chocolate chips |
caramel topping or dulce de leche |
Directions:
1. Preheat oven to 350. Mix everything together except chocolate chips.
2. Then add the chocolate chips inches [Batter will be thick].
3. Pour into bundt cake pan. Bake according to devil's food cake directions for your size pan(s).
4. Then check in 5 minute increments with a toothpick until done. I believe mine took around 40 minutes.
5. Cool and then drizzle with caramel or dulce de leche.
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