Update: Read HERE for an updated post with this recipe that you can print off.
I named this recipe “Can You Bring Your Chocolate Cake” because this is what it will be called once you introduce it to your family and friends. I’m asked to bring this cake to ALL functions involving food.
I devoured discovered this cake in college when one of my teammates’ moms sent it with her on the bus for us to enjoy on our road trip! Oh.Em.Gee…it was good! Moist, light, chocolatey (but not too much), sweet, creamy…are just a few words to describe it.
Before I give you the recipe, I’m sure you’re wondering why this cake looks like little kids snuck into the kitchen and picked at the top of it. Well, apparently I need a new bundt pan. I made this three times (during holidays) and all three times, my cake came out like this. It hasn’t in the past, so the only thing I can conclude is that I need a new pan. Yep, I’m posting a recipe with this bootleg picture! Just keepin’ it real! Enjoy!
1 box of Yellow Cake mix
1/2 cup sugar
1 small box of instant chocolate pudding
3/4 cup water
3/4 cup oil (I use Canola)
1 (8oz) container sour cream
Chocolate Chips (I use about half a small bag, but I don’t like it too chocolate chippy)
1. Mix cake mix, sugar, and pudding to combine.
2. Add in the water, oil, eggs, and sour cream and beat (with electric mixer) together until smooth and creamy.
3. Stir in the chocolate chips.
4. Pour into a greased bundt pan.
5. Bake at 350 degrees for 45-55 minutes. This just depends on your oven. I check the cake by inserting a toothpick until it comes out clean. It’s a moist cake so it won’t come out completely clean like a normal cake, but should not have a batter consistency.
6. Let cake cool for 10 minutes and then invert onto a plate until it comes out. You can sprinkle powdered sugar on top…unless it comes out looking like mine.
I promise this cake will be a hit!