- 18.25 oz plain devil’s food cake mix
- 1 cup chocolate chips
- ¾ cup pecans, chopped
- 3.9 oz chocolate instant pudding mix
- 1 cup sour cream
- ½ cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
- ¼ cup water
- 4 eggs
- 1 tsp vanilla
Lightly mist a 10″ tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set pan aside.
Place 2 T cake mix, chocolate chips, and pecans in a small bowl. Stir and set aside.
Place remaining cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl. Blend on low speed for 1 minute. Stop and scrape down sides of bowl. Increase speed to medium and beat 2-3 minutes more. The batter should be thick and well-blended. Fold in chocolate chip and pecan mixture until it is well distributed. Pour batter into prepared pan, smoothing the top with spatula.
Bake until cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50-55 minutes. Let cake cool in pan on wire rack for 15 minutes. Run a knife around the edge of the cake and invert it on a serving platter, allowing it to cool 20 minutes more.
Notes: The chocolate chips and pecans are well suspended in this cake. A stiff batter and the extra step of tossing the chips and nuts with a little cake mix (as you would flour them in a from-scratch recipe) prevents them from sinking to the bottom of the pan.
Great with Chocolate Cream Cheese Frosting
From The Cake Mix Doctor