Chocolate Decadence Bundt Cake
1 boxdevils food or dark chocolate cake mix
1 cchocolate milk or regular milk
1/2 cvegetable or canola oil
1 Large boxjello cook n serve chocolate fudge pudding mix
16 ozsour cream
24 ozbag ghirardelli 60% cacao/bittersweet chocolate chips or your favorite brand
How to Make Chocolate Decadence Bundt Cake
- Preheat oven to temperature indicated on cake mix box for a bundt pan. (approx 350-375 degrees F)
- Make cake according to box directions, although I substitute 1 cup chocolate milk (I make my own with whole milk and chocolate syrup to taste!) for the 1 cup water the cake mix calls for. Add pudding mix powder (do not make pudding) to cake mix. Stir with a wooden spoon until smooth, and repeat with sour cream. Fold in chocolate chips.
- Pour into a greased bundt pan. Bake for 45 mins. Cake may rise higher than pan while baking, but will fall slightly when taken out of the hot pan.
- ****Cake is delicious served warm with a dusting of powdered sugar (my ex-MIL's favorite), a scoop of vanilla ice cream or whipped cream. If refrigerated overnight, you will have a dense, sinfully rich, well-chilled cake with a consistency similar to a cheesecake the next day! Trust me.. It's well worth the wait!