Be the first to This cake is extremely rich and moist, hence its name. You can also make mini-muffins from this recipe. See instructions at the end. Feel free to experiment by using different flavored chips or nuts. This is a traditional recipe passed down from at least the early 1970's. I'm not sure of its origin, but my old recipe card is quite yellowed and spotted with use so I would be hard-pressed to even guess at the originator. It is definitely worth the indulgence, but do not over-bake!
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
- 1 package (about 18.25 ounces) chocolate fudge cake mix or devil's food cake mix
- 1 (3-ounce) package instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 (6-ounce) bag of semi-sweet chocolate chips, chilled
- Confectioner's (powdered) sugar, optional
Preparation:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan or angel food cake pan.Beat cake mix, pudding mix, sour cream, eggs, vegetable oil, and water together in a large bowl for 5 minutes at medium speed. Fold in chocolate chips by hand. Pour evenly into prepared pan.
Bake for 55 minutes. Do not over-bake. Let cool on a rack for 15 minutes. Place a large cake dish or platter over the top of the pan. Turn it over and gently tap until the cake releases. If the cake is stubborn to release, use a rubber spatula around the edge and center of the pan to ease it free, and try again.
Let cake cool completely, then sift powdered sugar over the top or drizzle with a simple glaze of powdered sugar and milk or cream.
Yield: 10 to 12 servings
To make mini-muffins: Preheat oven to 350 degrees F. Prepare batter as above. Line mini-muffin tins with muffin papers. Fill 2/3 full. Bake 13 to 14 minutes.
