Sunday Obsession: Too Much Chocolate Cake

I haven’t posted a recipe lately. And the sad thing is, I’d kind of promised myself that I would bake more this summer. (Shakes head)...Well, that didn’t happen.

This recipe is one of my go-to’s. It is so moist, and oh-so-easy. I’m all about the “semi-homemade” life. While some may gasp at the thought of using a cake mix…you can surely soup-up a cake mix, and make some wonderful cakes. I will never, ever be a “from scratch” snob. If something makes my life a little easier, and doesn’t require me using 45 ingredients to get nearly the same product, well… I’m surely going to simplify.

I originally got this recipe on allrecipes.com.

Too Much Chocolate Cake

Ingredients

1 box devil’s food cake mix (I am a firm believer in Duncan Hines)
1 (5.9oz) package of instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semi-sweet 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 the chocolate chips and pour batter into a well greased 12-cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.