1 pk Devil’s food cake mix; (18.2
Cake mix without; pudding in
1 pk Instant choc. fudge pudding
And pie filling (4 oz); or o
Pudding and pie filling mix
4 Eggs
1/2 c Vegetable oil
1 c Sour cream
12 oz Semisweet chocolate chips; a
Powdered sugar
Preheat oven to 350 degrees F. In a large bowl, combine cake mix, pudding
mix, eggs, oil, sour cream, and 1/2 cup water. Beat with an electric mixer
on low speed just until blended. Beat on medium speed 4 minutes, scraping
down sides of bowl often. Stir in chocolate chips.
Turn into a well-greased 12-cup bundt pan. Bake 50-60 mintues, or until a
cake tester inserted in center comes out clean. Let cool 10-15 minutes in
pan, then invert to unmold onto a rack or serving plate and let cool
completely. Sift powdered sugar over top.
Variation: Mocha Orange Chocolate Cake Before beating, add 1/4 cup
coffee-flavored liqueur and 2 tablespoons grated orange zest to cake mix
along with other ingredients. Proceed as directed in recipe above.
Variation: Mocha Orange Chocolate Cake Before beating, add 1/4 cup
raspberry-flavored liqueur to cake mix along with other ingredients. After
adding chips to batter, gently mix in 1/2 cup raspberry jam. Proceed as
directed in recipe above.
Yields
12 Servings