Darn Good Chocolate Cake

  • vegetable oil, for misting pan
  • flour, for dusting pan
  • 18.25 oz plain devil’s food cake or dark chocolate fudge cake mix
  • 3.9 oz chocolate instant pudding mix
  • 4 eggs
  • 1 cup sour cream
  • ½ cup water, warm
  • ½ cup vegetable oil
  • 1 ½ cups chocolate chips

Prepare cake pan and preheat oven to 350°. Blend cake mix, pudding mix, eggs, sour cream, water and vegetable oil with mixer on low for 1 minute. Increase to medium and beat 2-3 minutes more. Batter should look thick and well combined. Fold in chocolate chips. Pour into pan. Place on center rack in oven and bake 45-50 minutes until cake springs back when lightly touched and just starts to pull away from sides of pan. Cool on wire rack for 20 minutes. Invert on rack to finish cooling.

Notes: To freeze: Wrap in foil up to 6 months. Don’t use pudding-in-mix cake mix.

From The Cake Mix Doctor

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