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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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January 4, 2011

Best Ever Chocolate Cake

Over the holidays, I baked a few desserts, but nothing compared to the taste of this super moist chocolate cake.  I don't know what it is about it?  Maybe the sour cream in the recipe?  Whatever the reason, it's too good not to share.  So here it is.....

Here's what you need.....yep, that's a boxed cake mix you see back there.
Mix the Devil's Food cake mix, pudding mix, eggs, sour cream, oil and water in a bowl, or have your child do it.
Fold in the mini chocolate chips and grab a couple for yourself while you're at it.

Spray a bundt pan with non-stick cooking spray and pour in the batter.  Place into a preheated 350 degree oven for about 55-60 minutes.

While you're cleaning up, let your 4 year old {or any age child} decide how to decorate the cake.

We used powdered sugar, butter and milk frosting to drizzle over the cake and then Paige used blue sprinkles and more powdered sugar {snow} to top it off. {it tastes way better than it looks}

The Best Ever Chocolate Cake

1 package devils food or chocolate cake mix
1 three oz. package chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup canola oil
1/2 cup semi-sweet mini chocolate chips

Preheat the oven to 350 degrees.  Spray bundt pan with non-stick cooking spray.
Mix cake mix, pudding mix, eggs, sour cream, oil and water in a bowl.  Beat with electric beater for about three minutes.  Fold in the chocolate chips.  Pour the thick batter into the bundt pan and bake for 55-60 minutes.  Let cool before frosting.  Enjoy!

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