TOO MUCH CHOCOLATE CAKE
1 (18.25-oz.) package devil’s food cake mix
1 (5.9-oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350^.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten egg, and water. Stir in the chocolate chips and pour batter into a well-greased 12-cup bundt pan.
Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.
Yield: 12 servings.
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