” This is a prize-winning, super-chocolaty chocolate cake recipe. Semisweet chocolate chips, plus devil’s food cake mix, plus instant chocolate pudding mix equals complete chocolate nirvana. ”
Preheat oven to 350 degrees F (175 degrees C).
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 an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Chef’s Notes: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 600 calories; 38.6 g fat; 60.9 g carbohydrates; 7.6 g protein; 79 mg cholesterol; 550 mg sodium.
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