i don’t love chocolate cake. it’s okay. i’ll eat it sometimes. but i don’t love it. for me, cake should be lemon. lemony lemon goodness with lemony lemon icing.
Chocolate Chocolate Chip Cake
1 18.25-oz package chocolate cake mix (get the extra-moist kind, it makes a difference)
1 3.9-oz package instant chocolate pudding mix
1 cup vegetable oil
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius). Grease and flour a bundt pan.
2. Combine cake mix, pudding mix, oil, eggs, hot water, sour cream and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into bundt pan.
3. Bake for 1 hour. Allow to cool for 10 minutes, then invert cake onto wire rack and let cool completely.
there is no adjustment given for cooking this cake at altitude (the thing i hate most about denver – i’m loath to bake anything), but i’m going to say add 1/4 cup of flour and if it’s not moist enough in the batter state (but there’s lots of liquid in this cake batter) add a tablespoon or two extra of water.
mmm… however i’d need to buy a bundt pan. not the biggest problem in the world. :)