Chocolate Pudding Cake IV

A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.

Chocolate Pudding Cake IV

Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups sour cream
  • 4 eggs
  • 1 cup water
  • 3/4 cup vegetable oil
  • 1 cup semisweet chocolate chips

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

3 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

4 Alternate cooking directions: Pour batter into a 5 quart crock pot that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

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