1 pk Devil’s food or other 4 Eggs
— chocolate cake mix 1/2 c Vegetable oil
— (without pudding) 1 c Sour cream
1 pk (4 oz) instant chocolate 12 oz Semisweet chocolate chips
— fudge/any choc. pudding Powdered sugar
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:15 1. Preheat oven to 350 F. In a large bowl,
combine cake mix, pudding mix, eggs, oil, sour cream, and 1/2 cup
water. Beat with an electric mixer on low just until blended. Beat on
medium speed 4 mins, scraping down sides of bowl often. Stir in
chocolate chips.
2. Turn into a well-greased 12-cup bundt pan. Bake 50 to 60 mins, or
until a cake tester inserted in center comes out clean. Let cool 10
to 15 mins in pan, then invert to unmold onto a rack or serving plate
and let cool completely. Sift powdered sugar over top.
Variation: MOCHA ORANGE CHOCOLATE CAKE
Before beating, add 1/4 cup coffee-flavored liqueur and 2 Tbs grated
orange zest to cake mix along with other ingredients. Proceed as
directed in recipe above.
Variation: RASPBERRY FUDGE CAKE
Before beating, add 1/4 cup raspberry-flavored liqueur to cake mix
along with other ingredients. After add chips to batter, gently mix
in 1/2 cup raspberry jam. Proceed as directed in recipe above.
Variation: PEANUT BUTTER PUDDING CAKE
Substitute 1 (4 1/8-oz) package instant chocolate peanut butter chip
pudding and pie filling mix for chocolate fudge or other chocolate
pudding mix. Use 1 1/2 or 2 cups peanut butter-flavored chips instead
of chocolate chips. Proceed as directed in recipe above.
Yields
12 servings
