If you are on the hunt for the perfect chocolate cake, look no further. This is it. Promise! It is over the top chocolate-y and moist. And it is probably the easiest cake in the world to pull off. I'd love to be a fancy cook, but I'm just not. Cook smart, not hard!
- 1 (18.25 oz) package devil's food cake mix
- 1 (5.9 oz) package instant chocolate pudding mix
- 1 cup sour cream (why did I purchase light sour cream for this recipe?)
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips (Josh has an obsession with these Ghiradelli chips right now)
Add the following ingredients to a bowl like so...devil's food cake mix, chocolate pudding mix, sour cream, vegetable oil, eggs, water.
Stir them all together...
Add in chocolate chips and stir again.
Pour into a greased bundt pan. Bake for about an hour in a 350-degree oven.
The recipe says to bake for 50-55 minutes but mine was much closer to an hour. Start the ol' toothpick trick at 50 minutes. I got this cake tester from Crate&Barrel from our wedding registry...good thing to have around. Cute, right?
And here is the finished product, with a little powdered sugar sprinkled on top. (It was traveling so I didn't put it on a cute platter, excuse please.) It will not disappoint, trust me!
Also really good served with strawberries or raspberries!