(courtesty, again, of the Cake Mix Doctor) This might be one of Nathan’s favorite cakes. It is dense and moist and so completely chocolate-y. This was actually the cake that introduced me to the Cake Mix Doctor. We were having game night with friends when they served this. The husband even said: it’s so good! And almost healthy! I got the book, read the ingredients, and can attest that this will never be considered a health food for the body. But for the mind? Very possibly.
1 package plain devils food or dark chocolate fudge cake mix
1 (3.9 oz) package chocolate instant pudding
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semisweet chocolate chips
Preheat oven to 350. Place cake mix, pudding mix, eggs, sour cream, warm water and oil in large mixing bowl. Blend on low for 1 minute, scrape bowl, and blend on medium 2 more minutes. Batter should look thick and well combined. Fold in chocolate chips, making sure they’re well distributed. Pour batter into greased and floured Bundt pan. Bake 45-50 minutes, or until cake springs back when lightly touched and cake just starts to pull away from sides of pan. Place on rack to cool for 20 minutes before inverting and letting it cool completely (at least 20 more minutes). No icing needed.