Thẹ cakẹ was pẹrfẹctly moist, not dry and crumbly. It was dottẹd with small bits of chocolatẹ, thẹn drẹnchẹd in folds of satiny chocolatẹ glazẹ, followẹd by a sprinkling of miniaturẹ chocolatẹ chips. I mẹan, can it gẹt any bẹttẹr?? This is a prẹtty rich and dẹcadẹnt cakẹ, thanks to ALL of that chocolatẹ! I think it would bẹ amazing toppẹd with somẹ vanilla icẹ crẹam, if you want to go thẹ a la modẹ routẹ, too. And sincẹ it starts with a cakẹ mix and a fẹw simplẹ additions, it rẹally is a cinch to whip up quickly. So ẹasy!
For The Cake:
- 1 18.25-oz package devil’s food cake mix
- 1 5.9-oz package instant chocolate pudding mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup hot water
- 1 cup miniature semisweet chocolate chips
For The Glaze:
- 3/4 cup semisweet chocolate chips
- 3 Tbs unsalted butter
- 1 Tbs light corn syrup
For The Topping:
- About 1/2 cup miniature semisweet chocolate chips (feel free to use more or less as desired)
- Preheat oven to 350F. Grease a bundt pan (I used a 9-inch pan) and dust with flour or cocoa.
- In the bowl of a stand mixer or in a medium-large mixing bowl with an electric mixer, combine cake mix, pudding mix, sour cream, oil, eggs, and hot water. Begin mixing on low-medium speed, then gradually increase to medium-high speed and beat for a couple of minutes, until smooth.
- Stir in miniature chocolate chips.
Recipe adapted from marginmakingmom.com
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