 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
|
Made this cake from the Houston Chronicle for my daughter's 16th and it was a hit! Ingredients:
1 package chocolate cake mix |
1 (4 ounce) package instant chocolate pudding mix |
2 cups sour cream (i use light) |
1 cup butter or 1 cup margarine, softened (2 sticks) |
5 eggs |
1 teaspoon vanilla |
2 cups semi-sweet chocolate chips |
powdered sugar (to sprinkle on top, if desired) |
Directions:
1. Preheat oven to 350, and spray a 10-inch bundt pan with cooking spray.
2. Combine cake mix and pudding in a mixer bowl.
3. Add sour cream, butter, eggs and vanilla.
4. Beat on low speed until blended, scraping bowl as you go.
5. Fold in chocolate chips.
6. Batter will be quite thick (mousse-like).
7. Pour into bundt pan and bake 1 hour.
8. Let cool in pan 10 minutes, then turn out onto rack and cool completely.
9. Top with powdered sugar if desired.
|
|