This chocolate cake is to-die-for! It's moist, dense and I love the chocolate chips in it. You can thank my mother-in-law for this recipe.
You can download and print the recipe here.
1 package Duncan Hines Devils Food cake mix
1 3.9 ounce package instant chocolate pudding mix
2 cups sour cream
1 cup butter (room temperature)
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1. Combine all ingredients, adding the chocolate chips last after every thing else is mixed together.
2. Bake at 350 degrees Fahrenheit in a 10" bundt pan for 60-70 minutes. Let cool for 10 minutes and then sprinkle with powder sugar (Use a sifter so the powder sugar goes on more evenly).
3.Enjoy! If you don’t eat it all, you can freeze individual slices. It freezes amazingly well.