Monday, February 22, 2010

Too Much Chocolate Cake

Of course there's really no such thing as "too much" when referring to chocolate. When I was pregnant this last time I craved chocolate like an addict. I've never been much of a chocolate eater until I went to Europe and fell in love with the yummy chocolate there. I don't care for dry cakey chocolate, I like super rich super fudgy chocolate. The gooeyer (is that a word?) the better. Anyway- back to being pregnant- I tried several chocolate recipes and was so disappointed until I found this one from I am usually not a fan of boxed cake mixes but I was desperate, so I decided to give it a try. Let's just say I had a very healthy baby ;)  And please, people- don't try to reduce the chocolate chips or oil- it's cake- it's supposed to be fattening!!! (besides I tried it, it doesn't work...)

Too much chocolate cake, from

1 (18.25 ounce) package devil's food cake mix (do not use german chocolate- it won't taste good)

1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
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.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake before inverting onto a plate. Dust the cake with powdered sugar.
*If you're a super chocolaholic you can frost with a chocolate glaze, I like it just the way it is with a little powdered sugar dusted on top- eat it warm though so you get the full gooeyness ;) Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover