Wednesday, August 3, 2011

Chocolate Chocolate Chip Sour Cream Pound Cake

Several years back, while we were still living in Alabama near my brother, we went to his house for dinner with friends. For dessert, his assistant from work brought this INCREDIBLE cake. It is unbelievably moist and oh so chocolaty! She graciously shared the recipe with me and it has been a favorite of ours ever since. This recipe truly is my "go to" cake recipe for whenever I need to bring a dessert to work or just need my chocolate fix and don't want to go to a lot of trouble. I know this will surely become a favorite of yours, as well.

Here is what you need:

1 pkg devil's food cake mix
1 (3.9oz) pkg instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. semi sweet miniature chocolate chips


1. Preheat oven to 350.

2. Spray bundt pan with cooking spray.

3. Combine everything except the chocolate chips in a large mixing bowl. Mix on low for 1 minute, then increase speed to medium for 2 minutes. Batter will be very thick.

4. Fold in the chocolate chips.

5. Bake for 45-50 minutes. Do not over bake! (If you test with a knife, it may come out covered in chocolate due to all of the chocolate chips in the cake. Just make sure the actual cake batter is done)

6. Allow to cool in the pan for 15 minutes. Then run a knife around the edges of the cake. Turn out onto cake plate. We like to eat it while it's still warm from the oven!


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