Recipes

[DiamondGirly]

I made this cake for a get-together with our friends today, and it was a HUGE hit! People were raving over it!! I thought I'd seen it on Recipe Swap, but I don't see it here. I made this recipe as is, and when I mentioned to friends about adding less oil, they objected saying it is perfect the way it is...haha... It is from the allrecipes site.. Enjoy!!

The originator said:

It ALWAYS receives rave reviews. I have experimented with different flavors of cake mixes/pudding/chips and had wonderful results. Fudge cake/choc pudding/choc mint chips. Carmel cake/butterscotch pudding/butterscotch chips. Cherry cake mix/vanilla pudding/cherry chips. Fudge cake/choc pudding/peanut butter chips (this one was awesome!). This is my standard cake now I make for everything. Thanks so much for sharing this with us.

I followed recommendations of other reviewers by cutting the oil to 1/2 cup, adding 1/3 cup milk and cutting back the chocolate chips to about 1 1/4 cups, or a large bag of chocolate chips in Australian brands.

<h1 style="margin-top: 0in;"> Too Much Chocolate Cake with Cake Mix</h1>

Ingredients

• 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
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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 If desired, dust the cake with powdered sugar.

***I used a 10-inch bundt pan, and it took one hour and 18 minutes to be done. I also only let the cake sit in the pan for an hour, instead of 1.5 hr!

This is soooo rich and yummy!!!!