DARN GOOD CHOCOLATE CAKE

Spex does NOT condone the use of cake mixes. I didn't even know cake mixes existed until I was well into my teenage years. Yes, I was spoiled with scratch meals growing up. My friend Holly made this for my family when I had baby #3. It is really yummy (and you would never know it requires a cake mix)!

DARN GOOD CHOCOLATE CAKE

• 1 package plain devil’s food cake mix
• 1 package (3.9 ounces) chocolate instant pudding mix
• 1 cup sour cream
• ½ cup water
• ½ cup vegetable oil
• 4 large eggs
• 1 cup semisweet chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350 degrees.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside.

2. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides again if needed.  The batter should look thick and well combined.  Fold in the chocolate chips, making sure they are well distributed throughout the batter.  Pour the batter into the prepared pan, smoothing it out with the rubber spatula.  Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58 to 62 minutes.  (Adjust baking time for smaller cakes.  I baked the individual Bundt cakes for 35 minutes.)  Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

4. Meanwhile, prepare Martha’s Chocolate Icing. Recipe here.

5. Place the cake on a serving platter and pour the warm icing over it.  Let the cake rest for 10 minutes before slicing, then slice and serve.

*Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, at
room temperature for up to 1 week.  Or freeze it, wrapped in foil, for up to 6
months.  Thaw the cake overnight in the refrigerator before serving.  This cake is
also delicious served chilled.

Adapted from food.com