Chocolate Bundt Cake

By shuber

Ingredients

• Cake:
• 1 pkg. (18.25 oz) plain devil’s food cake mix
• 1 pkg. (3.9 oz) chocolate instant pudding mix
• 1 C. sour cream
• 1/2 C. water
• 1/2 C. vegetable oil
• 4 large eggs
• 1 1/2 C. semisweet chocolate chips
• Chocolate Icing:
• 1 C. granulated sugar
• 5 T. butter
• 1/3 C. milk
• 1 C. semisweet chocolate chips

Details

Servings 16

Preparation

Step 1

Cake:
1. Preheat oven to 350 degrees. Lightly spray and flour 12-cup Bundt pan. Set aside.
2. Place cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl. Beat 2-3 minutes more on medium. The batter should look thick and well combined. Fold in the chocolate chips. Pour the batter into prepared pan, smoothing it out.
3. Bake 1 hour until done. Cool on wire rack for 20 minutes. Run knife along edge of cake and invert it onto a rack to cool completely, 20 minutes more.
4. Prepare icing.
5. Place cake on serving platter and pour warm icing over it. Let the cake rest for 10 minutes before slicing. May store covered for up to 1 week.

Icing:
1. Place the sugar, butter, and milk in a medium-size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove the pan from the heat.
2. Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted.
3. Spoon the icing over the cooled cake.