Raised by a southern woman you learn that gifting family, friends and neighbors with baked goods is customary. And nothing is more southern than a good ‘ole bundt cake. Now a family favorite is the standard sock-it-to-me cake that we serve for breakfast or dessert. A recipe we have always used can often be found on the side of the Duncan Hines cake mix. Now the sock-it-to-me cake is a classic BUT the Darn Good Chocolate Cake recipe makes it hard to eat only one slice!
Now if you are a lover of sweets you MUST get acquainted with Anne Byrn, author of Cake Mix Doctor. Her dishes are so scrumptious that it is often a surprise when people find out that all the recipes started from a boxed cake mix! I promise you that after trying this recipe that you will hunt down her cookbooks!
Darn Good Chocolate Cake
1 package of devil’s food cake mix
1 package (3.9 oz.) instant chocolate pudding mix
4 large eggs
1 cup sour cream (you can use reduced fat sour cream or plain or vanilla yogurt)
2/3 cup water
½ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups (9 oz) semisweet chocolate chips (my mom and I like to add mini morsels in too!)
1. Preheat oven to 350 & coat your bundt pan with Pam and then dust with flour. I have discovered Pam’s backing spray that has flour in it and it works perfectly (and it smells delish!).
2. Mix all the ingredients except the chocolate chips. When the batter is smooth and thick fold in the chips.
3. Pour into the pan and cook for about 55-60 minutes, or until the cake springs back when lightly pressed with a finger. Transfer to a wire rack to cool.
For a better presentation I dust powdered sugar on top. My family and I like to eat this when it is still warm . Fair warning that you should give half of the cake to a friend/neighbor as you WILL devour this tasty treat!