Is It a Chocolate Cake or a Spare Tire? Either Way It's Yummy!

August 7, 2010

The first Sunday of every month at my church is a potluck supper. When I was thinking about what I should make, I remembered that I still had a lot of packets of instant pudding and decided that I wanted to make another pudding cake. I also decided that I would not make another poke cake, because I knew that there must be many ways to incorporate pudding into cake. I looked up some recipes online and found a winner: chocolate pudding fudge cake! The recipe has sour cream, which makes it really moist and the chocolate chips melt while baking, making it even more moist. This cake just melts in your mouth! The recipe also has instructions for making a glaze, but I think the cake is so rich and moist already that it does not need it. I did not make a glaze and was completely happy, but if you feel the need, follow the original recipe... My only complaint about this recipe is that it made a little too much batter and I ended up throwing some of it away, which made me very sad. I put as much batter as I thought I could into the pan and the cake almost rose over, but since it did not and it did taste great, no worries.

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups mini semisweet chocolate chips
(The original recipe did not specify "mini" chocolate chips, but a lot of the reviewers recommended using them, so I did. I recommend the mini too.)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. (I used, of course, my silicone Bundt pan. Love, love, love it! But still grease.)

In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes.

Mix in 2 cups chocolate chips. (I know, it's really hard not to lick off all the batter. Since this recipe makes so much, feel free to stick your finger in.)
Pour batter into prepared pan. Bake in the preheated oven for an hour, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. (The original recipe said 40 to 50 minutes, but there's just no way. A full hour is what this cake needs. Maybe the cooker just couldn't resist the yummy smells coming from the oven?! Try to resist for an hour, because then the cake will be perfect!) Look how big it is! More to enjoy!
My Bundt pan makes the cake look sort of like a spare tire. Some of my church friends laughed at the shape, which was not very nice, but fortunately all liked the taste.
When I got home I had another piece. The cake tastes great paired with blackberries!

Leave a Reply

Your email address will not be published. Required fields are marked *