One of my best friends just sent me this recipe, so I'm sending it to all of 
you just as I got it.



Brenda's Darn Good Chocolate Cake
Serves 16
Preperation time: 10 minutes
Baking Time:  45 to 50 minutes  Preheat oven at 350 degrees with rack in 
center of oven

Pam or vegetable or for pan
Flour to dust pan
1 package 18.25 ounce plain devil's food or plain dark chocolate cake mix
1 package 3.9 ounces instant chocolate pudding mix
4 large eggs
1 Cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1-1/2 cups semi-sweet chocolate chips

Lightly mist a 12 cup Bundt pan with vegetable oil spray and dust with 
flour.  Shake out the excess flour and set the pan aside.   Or you can 
use two loaf pans and bake about the same length of time.
(Mare)  sometimes I use two loaf pans to make this cake and then I 
freeze one. 

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 one 
minute.  Stop, and scrape down the sides of the bowl with a rubber 
spatchula.  Increase the mixer speed to medium and beat 2 to 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 
spatchula and place in the oven.
Bake the cake until it springs back when lightly touched with your 
finger and just starts to pull away from the sides of the pan, about 
45-50 minutes.   Remove the pan from the oven and place it on a wire 
rack to cool for 20 minutes.  Run a long sharp knife around the edge of 
the cake then invert it onto the wire rack to cool  completely, 20  
minutes more.  Or invert it onto a serving platter to slice and serve 
while still warm. 

marilyn
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