Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 1 box (18.25 Oz. Box) Yellow Cake Mix (dry)
- 1 package (5.9 Oz Package) Vanilla Instand Pudding Mix (dry)
- 8 ounces, weight Sour Cream
- 1 cup Vegetable Oil
- 4 whole Eggs
- ½ cups Warm Water
- 2 cups Semi-Sweet Chocolate Chips
- _____
- FOR THE CHOCOLATE GANACHE (optional):
- ¾ cups Semi-Sweet Chocolate Chips
- 3 Tablespoons Butter
- 1 Tablespoon Light Corn Syrup
- 1 teaspoon Vanilla
Preparation Instructions
Preheat oven to 350 degrees.
Grease bundt pan well.
Combine all ingredients EXCEPT chocolate chips in a large mixing bowl. Mix until well combined. Stir in chocolate chips.
Pour in the pan and bake for 55-60 minutes.
Leave in the pan until completely cooled.
Once it’s cooled, turn out onto a 10-12 inch cake board (or whatever you are putting the cake in).
At this point, you can leave it alone or you can cover it with something.
I prefer chocolate ganache. =)
To make the ganache, melt all ganache ingredients except the vanilla (either in the microwave or a double boiler). Once melted, add the vanilla. Pour over the cake and let the bidding begin!
Note: you can also use Devil’s Food cake mix and chocolate pudding mix for a CRAZY chocolate version of this cake!
