1 (18.25 oz) package devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 c sour cream
1 c vegetable oil
4 eggs
1/2 c warm water
2 c semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until the top is springy and a toothpick comes out clean when pierced through the center of the cake. Cool the cake for at least 30 minutes before inverting onto a plate and sprinkle with powdered sugar.
***For healthier alternatives, try using fat free or light sour cream, olive oil or apple sauce in place of the vegetable oil, and replace two of the eggs with egg whites. Also instead of greasing the pan, I use Pam Baking Spray, it works wonders and is much healthier! I use these little secrets all of the time and my hubby is never the wiser!***
Hubby Rating: 10! He loves this cake! The best part is, it looks quite beautiful sitting on a plate or cake platter...well, anything from a bundt usually does!
Serve with vanilla bean ice cream, or mint chocolate chip ice cream
Pairs well with Pinot Nior or Merlot
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