In college, one of my teammate’s mom would make this cake for us all the time. She’d bake this up and we’d usually take this on our road trips for soccer games. The entire team inhaled this cake! She called it “Disappearing Cake” because it always disappeared.
This is the cake I’m asked to bring to so many family events. It’s like our staple dessert. It’s moist, chocolate-y, and the perfect taste of sweet. A few years ago, I posted this recipe in this blog post, but it was such a bad post and I couldn’t, at the time, figure out why the tops of my cakes were sticking the to the pan, so I’m re-doing this post to give it more justice. FYI, the pan issue was getting a good, quality bundt pan and using baking spray with flour.
Let’s get straight to the pictures and recipe. You can view and print the recipe below (another new feature to my blog since the last time I wrote it).
- Yellow Cake Mix
- Chocolate Pudding mix (I use instant)
- ½ cup sugar
- 4 eggs
- 1 cup sour cream
- ¾ cup oil (I use canola or vegatable)
- ¾ cup water
- ¾-1 cup chocolate chips (or however many you like)
- Preheat oven to 350 degrees and spray a bundt pan with baking spray (I use the kind that has flour also and it really helps it not stick...use liberally).
- Add the cake mix, pudding, and sugar to a mixing bowl and stir the dry ingredients together.
- Add the eggs, sour cream, oil, and water to the dry mix.
- Using an electric mixer, mix the ingredients until blended together.
- Add the chocolate chips and stir in with a spoon.
- Bake at 350 degrees for 55-60 minutes. Cake is done with toothpick inserted inside, comes out clean.
- Let rest for 10 minutes and then flip over onto a serving dish. After 5-10 minutes, lift the budnt pan up slowly. Enjoy.