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 or coffee
2 cups semisweet chocolate chips (I used Ghirardelli.)
Preheat oven to 350
degrees F. Spray pans. I used a 9X13 because I was transporting this
to a friend's home. The original recipe uses a 12 cup bundt pan.
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 (less for the 9x13..I used the time on the back of the cake
box), 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.
This makes a rich, dense, and very moist cake. Yummy with a cup of coffee.
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