 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I am posting this for safekeeping as it is our family's favorite cake recipe. It is very similar to a few others here on Zaar but IMO it's the best! :) The mini chips don't sink to the bottom, but regular chips will do just as well. I prefer to bake this as cupcakes as opposed to a bundt cake. Fantastic with vanilla buttercream frosting or just a dusting of powdered sugar. Edited to add: Thanks, Yooper and Ronnie for remiding me where I found this! I used to copy recipes from online onto index cards for my recipe box (before I found Zaar). So much for my safekeeping theory. lol Ingredients:
1 (18 1/4 ounce) package devil's food cake mix |
1 (6 ounce) package instant chocolate pudding mix |
1 cup sour cream |
1 cup vegetable oil |
4 eggs |
1/2 cup warm water |
2 cups semisweet mini chocolate chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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 (or cupcake papers).
3. 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.
4. For cupcakes, follow the directions on the cake mix package for cooking time.
|
|