Isn't this the sweetest little cake ever? I've already blogged about this great recipe but it is so good, it deserves another entry since I made it again in my new Nordic Ware mini-sunflower bake pan.
This cake is so rich and so moist and absolutely loaded with thigh-loving calories. It needs no frosting or icing, just a huge cup of milk.
I had leftover batter and used some mini pans that my sister Missy gave me (I think). I don't know what they are, frankly, but they worked!
Check out the photos below of the bundt pan, the batter, and the cakes.
Too Much Chocolate Cake
slightly adapted from All Recipes
1 (18.25 oz) package devil's food cake mix
2 (3. oz) packages devil’s food instant chocolate pudding mix
1 16 oz container sour cream
1 cup vegetable oil
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. Do not overbake so watch closely as your toothpick may insert into a melted chocolate chip. If using mini-bundt cake pans, bake for 35-45 minutes.
4. 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.
5. Eat like crazy.
More pictures here, or here: