I went to a Women's Prayer Group luncheon at work today and made Too Much Chocolate Cake (... as if there could be too much chocolate...) and it was fabulous. This is, without a doubt, the best chocolate cake recipe I've ever made. Or eaten for that matter. And the best part? Seven ingredients. I'm pretty sure it took me about seven minutes (or less) to make it. I just popped some confectioner sugar on the top of it (see photo).
1 (18.25 ounce) package devil's food cake mix1 (5.9 ounce) package instant chocolate pudding mix
1 cup 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. 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.
*** I'm sitting on the couch with AJ snuggled next to me. He's yelling at the TV and I'm getting stressed out... we are watching a show I hate: Minute to Win It.***