This is the only chocolate cake recipe you will ever need. Trust me.
This recipe has a simple list of ingredients and very easy directions. You will need a bundt pan.
1 package of dark chocolate cake mix (the preferred one is Duncan Hines brand, but it works with others. Do not buy “Pudding in the Mix”).
1 package of INSTANT chocolate pudding mix (seriously….do not short cut and buy “Pudding in the Mix”).
3/4 cup water
1/2 cup Canola or vegetable oil
8 ounces sour cream (you can use “light” ..but really, what’s the point?)
1 six ounce package chocolate chips (we use WAY MORE…but use your discretion).
Spray the inside of the Bundt pan with cooking spray (not baking spray…the flour in that sticks to the cake). Spray very well so the cake doesn’t stick to the pan. (I spray it very well, excessively well and then I turn the pan upside down on some paper towels for the excess oil to drain off).
Place the first six ingredients in a large bowl. Beat with an electric mixer at low speed to moisten. When moistened, beat at medium speed until creamy. Fold in the chocolate chips with a spatula.
Pour into the Bundt pan.
Bake at 350 degrees Fahrenheit for 50 to 55 minutes.
Test doneness by inserting a toothpick until it comes out clean. (Be sure the toothpick is testing the cake and not a melted chocolate chip).
Let the cake cool in the Bundt pan on a wire rack for 15 minutes before turning it out.
Let the cake cool completely on a cooking rack before eating. (Always better the second day!)
Dust the cake with powdered sugar and serve.
Everyone loves this cake! I guarantee you will too. Great to take to a pot luck or summer picnic.