CHOCOLATE PUDDING FUDGE CAKE

Chocolate Pudding Fudge Cake image

I found this decadent cake on allrecipes long before I found Zaar. I have to thank someone named Jackie for submitting this. It is a cake the whole family has enjoyed and it is easy too.

Provided by Irish Rose

Categories Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

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Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup coffee
4 eggs
2 cups semisweet mini chocolate chips
6 tablespoons butter
1 cup semi-sweet chocolate chips
1/2-1 cup raspberry preserves (optional)

Steps:

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream (you can use light sour cream), milk, oil, coffee (you can use water instead of coffee) and eggs. Beat for 4 minutes, then mix in 2 cups chocolate mini chips.
Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
To make the glaze: Melt the butter and 1 cup chocolate chips in double boiler or microwave until smooth. At this point you could spread raspberry preserves over the top of cake and then drizzle glaze over the preserves.
Hint: You could use raspberry chips in place of chocolate chips if you desire. Also, if you decide to use the raspberry preserves they might spread better if warmed first.

Nutrition Facts : Calories 1384.7, Fat 84.6, SaturatedFat 36.4, Cholesterol 196.4, Sodium 1148.7, Carbohydrate 150.6, Fiber 9.5, Sugar 98.4, Protein 16.9