Too Chocolate Cake

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Published on: January 29, 2013

Too Chocolate Cake
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Can a chocolate cake be too chocolate? Try this simple, easy, and quick Too Chocolate cake recipe and judge for yourself! Nothing wrong with doing a "doctored cake mix" to make your life easier and the dessert lovers around you happy!
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 eggs
  • ½ cup warm water (I prefer to use strong coffee instead)
  • 2 cups (1 12 oz. package) semi-sweet 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. (You don't have to use a bundt pan. You can use whatever you prefer as this cake holds firm.)
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. 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.


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