Mimi's Cookbook

Too Much Chocoolate Cake

Ingredients

Instructions

Cake

  • 1 box (18.25) package devil's food cake mix
  • 1 (5.9) package instant chocolate pudding mix.
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm milk
  • 2 cups semisweet mini chocolate chips

Frosting

  • 3/4 cup semisweet chocolate chips
  • 3 tbls butter
  • 2 tbls light corn syrup
  • 1/2 tsp vanilla extract
Preheat oven to 350.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and milk. Stir in the chocolate chips and pour into a well greased 12 cup bundt pan.

Bake for 50 minutes or until the top is springy to the touch and a wooden toothpick inserted comes out clean.

Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate.

If desired, dust with cake with powdered sugar or frost.

Frosting:

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Spread warm glaze over the top of the cake, letting it drizzle down the sides.
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