Chocaholic Lover’s Cake

By srumbel

This is one of those cakes that are best saved for special occasions. It is a little more expensive than most cakes to bake but really easy and well worth the money. This cake is extra chocolatey with chocolate cake mix, pudding mix, and also chocolate chips. I love the addition of pecans but you could substitute walnuts or leave the nuts out all together. You would never believe that this cake starts with a cake mix. I used Swiss Chocolate cake mix but you could use any chocolate cake mix. That just happened to be the one that jumped out at me at the store. Also, I proved one other thing for you. I purposely went to the grocery store because my husband had bought light sour cream by mistake. I didn’t think it would work well in a cake so I made the 15 mile round trip to go and get regular sour cream. I looked the sour cream over and checked the prices on different brands. This brand happened to be on sale. Can you imagine my shock when I got home and started to get the ingredients together. I had bought light sour cream too! I figured it was meant to be.
from southernplate.com

Ingredients

• 1 pkg. chocolate cake mix
• 1 pkg. (3.4 oz) chocolate instant pudding mix
• 1 cup milk
• 1/2 cup sour cream
• 4 large eggs
• 1 cup chopped nuts
• 2 cups (12 oz.) semi-sweet chocolate chips
• Glaze
• 2 oz. unsweetened chocolate baking bar
• 1 and 1/2 cups sifted powdered sugar
• 2 to 3 tablespoons milk
• 3 tablespoons butter
• 1 teaspoon vanilla extract

Preparation

Step 1

For Cake:
Preheat oven to 350 degrees. Grease a 12 inch bundt pan by spraying with cooking spray or smearing with solid shortening.
Combine cake mix, pudding mix, milk, sour cream, and eggs in large mixing bowl.
Beat on low speed until moistened and then on high speed for 2 minutes.
Stir in chocolate chips and nuts.
Pour into prepared pan.
Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan for 15 minutes and remove from pan onto cake plate.

For Glaze*
Melt baking bar and butter over low heat in a heavy duty saucepan, stirring until smooth.
Remove from heat.
Stir in powdered sugar and milk until thin enough to drizzle over cake.
Add vanilla extract.
Drizzle over top of cake.
*As a shortcut for the icing, use a can of store bought dark chocolate icing. Remove lid and seal and heat in microwave for 30-45 seconds, or until pourable. Stir well and then drizzle over finished cake.