Too Much Chocolate Cake

Too Much Chocolate Cake

from insanelygoodrecipes.com
60 min
12 servings

<strong>Too Much Chocolate Cake </strong>is culinary proof that there's no such thing as too much chocolate. It's unbelievably tender, moist, and fudgy!

Ingredients

  • 1 (18.25-ounce) package devil’s food cake mix
  • 1 (5.9-ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, room temperature, beaten
  • 1/2 cup warm water
  • 2 cups semi-sweet chocolate chips
  • (optional) powdered sugar garnish

Directions

  1. 1

    Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup Bundt pan with baking spray or brush it with melted butter.

  2. 2

    In a large bowl, whisk together the cake mix, pudding mix, sour cream, oil, beaten eggs, and water until streaks of flour disappear. Gently mix in the chocolate chips.

  3. 3

    Pour the batter into the greased Bundt pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

  4. 4

    Let the cake cool completely in the pan, about 1 1/2 hours. Flip the cake over onto a serving plate. Dust with powdered sugar, if desired. Serve, slice, and enjoy!