This easy breezy chocolate cake is a total hit. Every time. Everywhere. With everyone.
I first sampled this delectable happiness when a friend made it for bookclub. She, in turn, says, “I got the recipe from my Aunt. She makes it for special occasions. It is probably a cake doctor recipe from 10 years ago. It’s always a hit with chocolate fans!”
1- Devil’s food cake mix (make sure it does not already have pudding in the mix)
1- 5.9 oz pkg chocolate pudding (if you can only find the 3.9 oz, that’s fine, just reduce the bake time 5 minutes)
1/2 cup vegetable oil
1 cup regular or light sour cream
12 oz semi-sweet mini morsel chocolate chips (you can use regular chips but the minis distribute a bit more evenly)
Mix the first five ingredients together. Stir in the chips and mix another minute or so. Pour batter into a greased bundt pan. Bake at 350 degrees for 50-60 minutes. Cool at least 15 minutes in the pan before inverting and removing the cake from the pan. Sprinkle with powdered sugar if desired. Ooh and ahh.
Saying the word “bundt” brings to mind this vignette from “My Big Fat Greek Wedding”: https://www.youtube.com/watch?v=WPvO53JHnmY