Ingredients
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1
-
1
-
1
-
1
-
4
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Too Much Chocolate Cake, I am posting this for safekeeping as it is our family’s favorite cake recipe It is very similar to a few others here on Zaar but IMO it’s the best! 🙂 The mini chips don’t sink to the bottom, but regular chips will do just as well I prefer to bake this as cupcakes as opposed to a bundt cake Fantastic with vanilla buttercream frosting or just a dusting of powdered sugar Edited to add: Thanks, Yooper and Ronnie for remiding me where I found this! used to copy recipes from online onto index cards for my recipe box (before I found Zaar) So much for my safekeeping theory lol, I like other reviewers saw this first on the Allrecipes site and saved it there I have since made this with pound cake mix with instant vanilla pudding and milk chocolate chips fudge chocolate cake with instant chocolate pudding and peanut butter chips and a variety of other combos Great recipe that gives fail proof results Thank you for sharing on Zaar!, can this cake be made in a 13×9 pan?
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Steps
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1
Done
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Preheat Oven to 350 Degrees F (175 Degrees C). |
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2
Done
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in a Large Bowl, Mix Together the Cake and Pudding Mixes, Sour Cream, Oil, Beaten Eggs and Water. Stir in the Chocolate Chips and Pour Batter Into a Well Greased 12 Cup Bundt Pan (or Cupcake Papers). |
|
3
Done
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Bake For 50 to 55 Minutes, or Until Top Is Springy to the Touch and a Wooden Toothpick Inserted Comes Out Clean. Cool Cake Thoroughly in Pan at Least an Hour and a Half Before Inverting Onto a Plate. |
|
4
Done
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For Cupcakes, Follow the Directions on the Cake Mix Package For Cooking Time. |
