Nothing tastes better for a dessert than a luscious chocolate cake.  This recipe is based on one from Nordic Ware’s Best of the Bundt cookbook, published in 2012 by Northland Aluminum Products, Inc., Minneapolis, MN.  This is a chocoholic’s delight!
Equipment needed:Bundt cake pan sprayed w/ product like Baker’s ChoiceLarge mixing bowlSpoon for scraping bowlElectric mixerMeasuring cupToothpicks
Ingredients:1-15.25 oz. Super Moist Triple Chocolate Fudge cake mix3-1.4 oz. Chocolate Fudge instant pudding mixes(I use only 2 1/2 pks. Jell-O sugar free pudding mixes.)1 cup sour cream1/2 cup warm water1/3 cup vegetable oil (I use Crisco brand.)4 large eggs1 2/3 cup chocolate chips(I use Nestle’s brand.)
Directions:Spray Bundt pan with a spray such as Baker’s Choice with flour and oil.Preheat oven 325 degrees.In large mixing bowl, place all ingredients except chocolate chips.  Mix for 2 minutes with electric mixer on low.  Then, turn mixer to medium-high, mixing 3 minutes.  Finally, hand-stir in chocolate chips.  Spoon the thick batter into the Bundt pan.  Bake 1 hour (60 minutes) and place a toothpick in the center of cake until it comes out clean.  Let cake cool in pan 15 minutes.  Then, invert Bundt cake on cake plate and cover.  Delicious!

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