TOO MUCH CHOCOLATE CAKE

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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

Provided by Melissa and her Pan

Categories     < 60 Mins

Time 1h

Yield 1 Bundt, 12 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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).
  • 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.
  • For cupcakes, follow the directions on the cake mix package for cooking time.

Nutrition Facts : Calories 598.2, Fat 39.2, SaturatedFat 11.7, Cholesterol 72, Sodium 601.1, Carbohydrate 63.1, Fiber 3.2, Sugar 42.6, Protein 6.6

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