Friday, February 20, 2009
Too Much Chocolate Cake
Too Much Chocolate Cake? I don't know who gave this cake that name but as far as I am concerned there could never be too much chocolate cake! I LOVE chocolate cake....Other cakes may come and go but chocolate cake and I are partners for life! I could never give up chocolate cake - ever. Especially a cake this good. This is an excellent cake, and the bonus is that it is a cake mix recipe. I love those because they are pretty foolproof and have a great texture and to me lots of fun to make. I found the recipe on allrecipes. It has been given 5 stars from over 1,000 reviews. Those are the recipes I always try. The only suggestion that I might make is to use mini chocolate chips instead of the regular size ones. Mine didn't melt much into the cake and it would have been even better if they had. I just added some confectioners' sugar to give it a finished look but you don't really need to do that. It tastes great just plain. All you really need to do is cut yourself a slice and enoy it!!!! One of these days I am going to post a picture of my very favorite chocolate cake in all the world! (I think I am starting to sound obsessed here with chocolate cake...)
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
(I used 2/3 cup oil and 1/3 cup whole milk to cut down a little on the oil)
Preheat oven to 350F.
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 thoroughly in pan at least one hour before inverting onto a plate. If desired, dust cake with confectioners' sugar.