Ultimate Chocolate Sour Cream Cake recipe
This cake is absolutely delicious served while warm.
1 (18.25 ounce) box plain devil's food or
dark chocolate fudge cake mix
1 small box chocolate instant pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet
chocolate chips
Heat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with Pam, then
dust with flour. Shake out excess flour; set pan aside.
In a large mixing bowl blend the cake mix, pudding mix, eggs, sour cream, warm
water and oil with an electric mixer at low speed for 1 minute. Scrape down
the sides of the bowl with a rubber
spatula.
Mix for 3 more minutes at medium speed, stopping to scrape down the sides of the
bowl again. The batter should be thick and well mixed.
Fold in chocolate chips, distributing them well throughout the batter. Pour the
batter into the prepared pan, smoothing it out with the spatula. Place
the pan on the middle rack of the oven.
Bake
until the cake springs back when lightly pressed with your finger and just
starts to pull away from the sides of the pan, 45 to 50 minutes.
Place the cake on a wire rack to cool for 30 minutes. Run a long, sharp knife
around the edge of the cake and invert it onto the rack to cool completely,
20 minutes more.
Yields 16 servings. Enjoy.
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