Food Friday: Very Chocolate Pudding Cake

Very Chocolate Pudding Cake

(courtesy of Irene Dougherty)

1 Super Moist Butter Recipe Chocolate or Devil’s Food Cake Mix

1 - 3 oz. box Jello Instant Chocolate Pudding

½ C. oil

¼ C. water

4 eggs

1 C. sour cream

1 C. semi-sweet or milk chocolate chips (Nestles,                   Guittard or Girardelli)

1 can Chocolate Frosting

Preheat over to 350 degrees.

Grease large bundt pan (w/ Crisco).

In a large bowl mix: cake mix, pudding mix, oil, water, eggs and sour cream.  Beat on high for approx. 2 minutes, scraping sides of bowl until well blended.  Stir in, by hand, chocolate chips.  Batter will be thick.  Spoon carefully into bundt pan.  Even out batter until smooth and even. 

Bake on middle rack of oven for 46 minutes (do not over bake).  Remove from oven and let cake set in pan on wire rack for 10-15 minutes - then turn upside down on a cake plate.  When cake is cool, frost with Frosting OR  serve  with whipped cream.

 

Enjoy!