Darn Good Chocolate Cake
I have been baking this cake since I was a nanny for Lucy about 25 years ago. You can bake it in a pan or a bundt ring (which is what I prefer). It is super moist and perfect for birthdays. I have even frozen it in the past and it defrosts really well. It really doesn't need a topping but some ice-cream, whipped cream, or even butter cream frosting all tastes great with it.
Darn Good Chocolate Cake
Cooking oil spray
Flour for dusting
1 package (18.25 oz) plain devil's food cake mix
1 package (3.9 oz) chocolate instant pudding mix
4 large eggs
1 Cup sour cream
1/2 Cup warm water
1/2 Cup vegetable oil
1 1/2 Cups semisweet Chocolate chips
Place rack in center of oven, and preheat to 350 deg. Lightly mist a 12-cup bundt pan with cooking oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer at low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides of the bowl 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 spatula. Place pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it 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. Or invert it onto a serving platter to slice and serve while still warm.
Darn Good Chocolate Cake
Cooking oil spray
Flour for dusting
1 package (18.25 oz) plain devil's food cake mix
1 package (3.9 oz) chocolate instant pudding mix
4 large eggs
1 Cup sour cream
1/2 Cup warm water
1/2 Cup vegetable oil
1 1/2 Cups semisweet Chocolate chips
Place rack in center of oven, and preheat to 350 deg. Lightly mist a 12-cup bundt pan with cooking oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer at low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides of the bowl 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 spatula. Place pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it 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. Or invert it onto a serving platter to slice and serve while still warm.