Recently we saw a post about Too Much Chocolate Cake on our sister-in-law, Ashley's, blog. This reminded Jeff of how much he loves it and it reminded me of the cake my Granny Giddens would make for everyone's birthday, every year. We call it Chocolate Chocolate Chip Cake. We usually slice it and freeze it and eat it for days!
Jeff wanted to make it so we got all of the ingredients, but then he was busy designing our blog, so I offered to bake the sweet confection he so desired. He was very reluctant. I know he wanted it to be perfect, so this only fueled my fire to show him I could!
The recipe includes a box of pudding, so the batter was basically like a bowl of pudding loaded with chocolate chips. I wasn't too sure if it was going to turn out... Jeff had ordered pizza so I ran to pick it up and left him to take the cake out of the oven. I told him it needed a few more minutes and left. When I came back he said I had told him too long and that he was pretty sure it was burnt. He thought there was a chance I ruined his favorite cake - I was pretty nervous.
The next day we took it to the Beaver's house to watch General Conference... Let me just tell that cake was AMAHZING!! It was unbelievably moist and I wanted to eat the whole thing.
This weekend we also made two more for my three siblings who have April birthdays. I think I know what I'll have for dessert tonight! (My mom just called and said that she thinks it's better the next day. Maybe that's the key!)
- 1 (18.5 oz.) package Devil's Food cake mix * Our box was only 15 or 16 oz and it still worked
- 1 (5.9 oz.) package Jello instant pudding mix * Use Jello Brand - we've heard it's better
- 1 c. sour cream
- 1 c. vegetable oil
- 4 eggs
- 1/2 c. warm water
- 2 c. semisweet chocolate chips
- powdered sugar (optional)
- Preheat oven to 350 F (175 C).
- In a large bowl mix the following: cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- Stir in the chocolate chips and pour batter into a well greased 12 c. bundt pan.
- Bake for 50-55 min. or until the top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in a pan at least 1 1/2 hours before inverting onto a plate.
- If desired, dust the cake with powdered sugar