14th May 2010
It’s unbelievable that I haven’t ever posted this recipe. It’s a highly requested and anticipated dessert at Clearwater Community Church events. I’m not exaggerating when I say I make it probably 3x a month, sometimes once or twice a week, depending on what events our schedule holds. It is fail-proof. Seriously moist, and super-chocolatey, without being too rice. Be sure to have a gallon of milk on hand to wash it down. And some friends who’ve taken leftovers might have mentioned having it for breakfast, and I might or might not have tried that myself
I’m linking to one of my favorite blogs, The Motherload, who is hosting the Glad to Give Virtual Bake Sale. She’s got a great recipe posted for Honey Nut Granola, and there are plenty of other great bake sale treats linked on her page. Click on over! (**And if you were going to make this Darn Good Chocolate Cake for a bake sale, wrap it in Saran Wrap and sell it whole, or cut it into big chunks, and bag it up on small paper plates.)
Back to the best (and easiest!) chocolate cake you’ll ever make or…
Darn Good Chocolate Cake from The Cake Mix Doctor
- Vegetable oil spray for misting the pan
- Flour for dusting the pan
- 1 pkg (18.25 oz plain devil’s food or chocolate fudge cake mix (preferably NOT the pudding-in-the-mix kind)
- 1 pkg (3.9 oz) chocolate instant pudding
- 4 large eggs
- 1 cup sour cream
- 1/2 cup warm water
- 1/2 cup oil
- 1 1/2 cups semi sweet chocolate chips.
Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt cake pan.
Place cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with a mixer on low for 1 min. Stop and scrape down the sides of the bowl, and increase mixer speed to medium for 2-3 more minutes. Batter should be thick and well combined. Fold in chocolate chips. Pour into prepared pan, smoothing out top.
Bake 45-50 min, until cake springs back when lightly touched, and just starts to pull away from the sides of the pan. Remove from oven, cool on wire rack for 20 min. Invert onto rack or plate to cool completely. Serve on a gorgeous cake plate, and dust with powdered sugar for a perfectly fancy (and crazy easy) dessert. Or better yet, serve while warm. It doesn’t even need vanilla ice cream.