My mom always requests chocolate cake for her birthday. This was a good one. I made it right before dinner, so it was still warm, and the chocolate chips were gooey. Yummm!! And moist, so no need for frosting! And it was still good and moist the next day too!Â Again this comes from the book The Cake Mix Doctor! (I highly recommend this book)
Darn Good Chocolate Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg plain devil’s food or dark chocolate fudge cake mix
1 pkg chocolate instant pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1 1/2 cups semisweet chocolate chips
1. Place a rack in the center of the oven and preheat the oven to 350. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Remove from pan and cool completely, 20 minutes more. Or invert it onto a serving platter and serve while still warm.