Friday, May 23, 2008

The Most Awesome Chocolate Cake, I Can't Believe I'm Sharing This!

Just don't tell anyone how easy this is! It is an extremely moist cake that will still be great a week later. I live alone so I know it's still good after that long, those of you with more in your household will probably never find out!

Chocolate Chip Cake

1 2-layer pkg yellow butter cake mix
3 eggs, beaten
1 cup sour cream (the natural kind like Daisy is best)
1 4-oz pkg chocolate instant pudding mix
3/4 cup water
3/4 cup corn oil
1 cup milk chocolate chips
3/4 cup chopped pecans

Combine eggs, sour cream, water and oil in large bowl, mix with electric mixer until combined. Add cake mix and pudding mix and mix until smooth, scraping sides and bottom of bowl as you go. With spatula, mix in chocolate chips and pecans. Pour into greased and floured Bundt pan (I use that spray that has flour in it). If you will bang the pan on the counter a few times it will get the big air bubbles out. Bake at 350 degrees for 55 minutes or until cake tests done. Cool in pan for 10 minutes then invert onto wire rack to cool completely.

That's the basic recipe, now here is the awesome factor: you can substitute other flavors of cake mix, pudding and/or chips. I've used a fudge cake mix (still a butter recipe type) with semi-sweet chips and chocolate pudding to produce the most decadent, chocolatey cake ever. I've skipped the nuts and used a mixture of milk chocolate and white chocolate chips. One time I added those chips that are crushed Heath or Skor bars. Basically, whatever combination of butter recipe cake mix and instant pudding sounds good to you and then a complimentary nut and/or chip. I'm thinking next time I'll use Reese's chips and milk chocolate pudding, or maybe some of the miniature Reece's.

Most of the time I don't frost this or I just dust it with powdered sugar. If you just don't think a cake is finished without something extra, here is an easy glaze you can drizzle over the cake.

Chocolate Glaze

2 Tbl real butter
6 Tbl unsweetened chocolate (2 oz)
4 Tbl water

Microwave at 50% power until butter melts, about 1 1/2 minutes. Whisk until smooth.

2 cup powdered sugar
2 tsp vanilla extract

Add and whisk until smooth. I usually use the back of a large spoon against the side of the bowl to get it mixed up really well.

This cake makes one of the better bribes I've found to date for the least amount of effort on my part! Since I've found this recipe and started making different variations of it, I haven't used any other recipe. It's just too awesome!

12 comments:

Chauncey said...

Eddy, looks yummy, thanks for sharing!

Anonymous said...

Girlfriend, you did it! Wooohooo!!!AND I can't wait to taste the cake!
From Brett

Jill said...

OMG!!!!!

Jean Levert Hood said...

Eddy, this sounds easy enough that I may actually be able to pull it off! Some how, I just don't do well with ovens. I need to get one of those bundt pans.

Dayna said...

celebrating hubby's birthday this weekend. This might just fit the bill!

Anonymous said...

Hi Eddy, Greetings from Oklahoma. This recipe sounds irresistable! I am going to try it as soon as I return to Omaha! Thanks for sharing! Joni

Stormy Designs said...

OMG you owe me a keyboard! Drooling here. Thanks for participating. I just gained 5 lbs. reading your post LOL.

A Keeper's Jackpot said...

*Bookmarking :)

Mel M. M. M. said...

I can't wait to bake this. YUMMMMY thanks so much for sharing it! :0)

ixela said...

ummm yummy... I should try to make one!!!

Cameo said...

thanks for sharing!!! Sounds delicious!

Saxaphone said...

Awsome nose mel m.m.m. :o) :o) : o)
lol