Thursday, June 24, 2010

Chocolate Chip Cake

1 pkg. Devil’s Food Cake Mix, 1 lg. pkg. chocolate pudding (instant), 1 cup sour cream, 1 cup vegetable oil, 4 eggs (beaten), ½ cup warm water, 12 oz. chocolate chips

Preheat oven to 350. In large bowl, mix cake and pudding mixes, sour cream, oil, eggs, and water. Stir in chocolate chips. Pour batter into well-greased Bundt pan. Bake 50 – 55 minutes or until top is springy to touch. After cooling in pan, place on cake plate. Serve plain, sprinkle with powdered sugar, drizzle with your favorite icing, or serve with ice cream.

My changes – I use sugar free pudding (and I use a small package), “lite” or non-fat sour cream, and low cholesterol eggs (Egg Beaters, etc.) – Hardly anyone notices the differences. I usually cut the vegetable oil down to ¾ cup.

I prefer using the mini chocolate chips – but for Steve’s cake – the cake mix I picked up was on sale and it had chocolate chips in the mix already and I happened to have an open bag of the “regular” size from another baking session.

I’ve also heard this cake called “Chocolate Dump Cake” – since ingredients are “all dumped” in a bowl. Recipe a little expensive, if I know I need to make for a special occasion, I start watching for coupons and sales.

If cake isn’t devoured in one setting – store in refrigerator because of the sour cream. I do enjoy this one– especially “chilled”.

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