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From Donna Roehrig
  • • 1 (18.25 ounce) package devil's food cake mix
  • • 1 (5.9 ounce) package instant chocolate pudding mix
  • • 1 cup sour cream
  • • 1 cup vegetable oil
  • • 4 eggs
  • • 1/2 cup warm water
  • • 2 cups semisweet chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup Bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.