Ingredients
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1
-
1
-
1
-
1/2
-
4
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
A Chocolate Syrup Cake, This is a very moist cake and not too sweet You can make a glaze and drizzle over the top of the cake after it is cool It will keep stored airtight, at room temperature, for a week
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
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Lightly Grease and Flour a Tube or Bundt Pan. |
|
3
Done
|
Mix Cake Mix, Pudding, Sour Cream, Oil and Eggs With a Mixer For About 3 Minutes Until Thick and Smooth. |
|
4
Done
|
Pour Half the Batter in the Pan. |
|
5
Done
|
Smooth It Out. |
|
6
Done
|
Pour the Chocolate Syrup Evenly Over the Batter and Don't Let the Chocolate Touch the Sides of the Pan. (you Might Have to Make a Slight Depression in the Cake Batter to Pour the Chocolate Into.). |
|
7
Done
|
Pour Remaining Batter Over the Syrup and Swirl Gently With a Knife. |
|
8
Done
|
Place on the Middle Rack of the Preheated Oven and Bake About 50-60 Minutes Until It Is Golden Brown and Springs Back When Touched. |
|
9
Done
|
Cool on a Wire Rack For 20 Minutes. |
|
10
Done
|
Then Remove from Pan and Continue to Cool Right Side Up. |
|
11
Done
|
When Completely Cool You May Drizzle It With a Glaze If You Desire. |
