Sweet-talked this recipe out of my ex-mother in law years ago..lol. Indulgent, and very moist! It was always their family's favorite birthday cake! My son (her grandson) still begs me to make it for him! She always served it warm, dusted with powdered sugar. I love it more the next day!:) Here's to you Suzanne! I know you're...
Provided by Rochelle Lopez
Categories Chocolate
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to temperature indicated on cake mix box for a bundt pan. (approx 350-375 degrees F)
- 2. Make cake according to box directions, although I substitute 1 cup chocolate milk (I make my own with whole milk and chocolate syrup to taste!) for the 1 cup water the cake mix calls for. Add pudding mix powder (do not make pudding) to cake mix. Stir with a wooden spoon until smooth, and repeat with sour cream. Fold in chocolate chips.
- 3. Pour into a greased bundt pan. Bake for 45 mins. Cake may rise higher than pan while baking, but will fall slightly when taken out of the hot pan.
- 4. ****Cake is delicious served warm with a dusting of powdered sugar (my ex-MIL's favorite), a scoop of vanilla ice cream or whipped cream. If refrigerated overnight, you will have a dense, sinfully rich, well-chilled cake with a consistency similar to a cheesecake the next day! Trust me.. It's well worth the wait!
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