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
- 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
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.