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April 25, 2012

Darn Good Chocolate Cake!

Ever need a moment to just sit, relax, and enjoy a special treat?  Well, if you decide to whip up this incredibly easy, amazingly awesome chocolate cake - you can have that moment (or ten!).  It's called Darn Good Chocolate Cake and it's from the The Cake Mix Doctor.  Ever seen these books?  They're awesome!  It's one of my two go-to chocolate cake recipes.  The best part is that you don't need to ice it!  There are chocolate chips baked inside, and when served warm, it's all gooey and wonderful.  Okay, enough drooling - here's the recipe:

Darn Good Chocolate Cake

-1 package plain devil's food cake (by plain, it means the kind WITHOUT pudding in the mix - like Duncan Hines)
-1 (4 serving size) package chocolate instant pudding mix
-4 large eggs
1 c. sour cream
1/2 c. warm water
1/2 c. oil
1 1/2 c. semi-sweet chocolate cake
powdered sugar for dusting

1. Preheat the oven to 350*.  Grease a Bundt cake pan.

2. Combine the cake mix, dry pudding mix, eggs, sour cream, warm water, and oil in a large bowl.  Beat with a mixer on low for 1 minute.  Increase speed to high and beat for 2-3 minutes.  The batter should be thick and well combined.  Fold in the chocolate chips - making sure they are evenly distributed.  Pour the batter into the prepared pan and smooth it out with a rubber spatula.

3. Bake the cake for 45-50 minutes - until it springs back lightly when you press it with your finger and it just begins to pull away from the sides of the pan.  Allow it to cool for 20 minutes.  Invert it onto a cake plate and allow to cool just a bit longer.  Just before serving, dust the cake with powdered sugar.

This cake is best served warm.  If you can't bake it and then serve it right away, I highly recommend microwaving the whole cake for a couple of minutes before serving.  Or, if you're enjoying it slice by slice yourself, cut a nice piece and microwave it one slice at a time (15 seconds or so).


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