Darn Good Chocolate Cake

(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.

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5 thoughts on “Darn Good Chocolate Cake

  1. Pingback: Individual Molten Chocolate Cakes « Julie Cooks

  2. bek

    When I was making gourmet cupcakes for a local candy shop…I tried 8 million recipies for cupcakes…scratch, mix, a combination of the two…the cake mis ones (or ones w/ the cake mix in them) always one. They are the ones that have a better crumb, they stay moist, etc. Really. It is one of the things that are better to do from a box. Baking is all about chemistry and ratio and I am not a very precise cook. That is why it works for me. I love that book.

    Reply
  3. Jennifer Martin

    I have experimented with this recipe many a time, and i came up with my own spin on it

    to please mY taste buds imparticular; i add

    2tbsp mexican chile powder
    1tbsp cinnimen
    1tsp salt
    1/2 C finley chopped semi sweet bakers chocolate
    +an extra 1/2 cap milk or water

    people think it sounds weird but it calms down the sugar rush while keeping that rich dark chocolatey taste (with a little spice ;)

    Tell me how u like it, i’d love to hear what you think!!

    ur cake lover-

    Reply
  4. Pingback: put the frosting on these cupcakes « Middle Aged White Lady Problems

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