Chocolate Pudding Cake IV |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven. Ingredients:
1 (18.25 ounce) package chocolate cake mix |
1 (3.9 ounce) package instant chocolate pudding mix |
2 cups sour cream |
4 eggs |
1 cup water |
3/4 cup vegetable oil |
1 cup semisweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
4. Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.
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