Ingredients

The following ingredients have 4 Servings
  • 1 (15.25 ounce) box Devil’s Food chocolate cake mix ((or sub with regular chocolate cake mix))
  • 1 cup (8 ounces) sour cream, at room temperature
  • 1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)
  • ½ cup water
  • ½ cup vegetable oil
  • 4 large eggs, at room temperature
  • 1 ½ cups miniature chocolate chips
  • Powdered sugar, for dusting

Instruction

  • Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
  • In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
  • Use a wooden spoon or a spatula to gently fold in the chocolate chips.
  • Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
  • Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
  • Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
  • Once cake is completely cool, dust with powdered sugar.