Remember that yummy fruit salad with white chocolate sauce we posted last week? You're going to want to make that again to go with this cake! I usually put the fruit and the sauce ON the cake.
Oh Sweet Mary, it's AMAZING!
Darn Good Chocolate Cake
Vegetable Oil spray for misting bunt pan
Four for dusting pan
1 Package (18.5oz) plain Devils Food or Dark Chocolate Fudge cake mix
1 Package (3.9oz) chocolate instant pudding mix
1 Cup Sour Cream
1/2 Cup Water
1/2 Cup Vegetable Oil
1 1/2 Cup Semi-sweet Chocolate Chips
4 large eggs
Pre-heat oven to 350. Lightly mist a 12 Cup bunt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set pan aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine, scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sidesof the pan. Usually 58-62 minutes.
Remove the pan from oven and cool on wire rack for 20 minutes. Run a long, sharp knife aroudn the edge of the cake and invert it onto a rack to cool completely-- usually 20 minutes more. Sprinkle with powdered sugar all over the cake and lay cut up fruit around the sides of the cake and in center. It is a very pretty and very yummy cake.
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Elisa is the founder of Mormon Mommy Blogs. A husband, four kids (ages ranging 15 to 2), a mortgage and a dog is what provides her food for fodder on her non-award winning blog: Crazyland: Tales from the Motherboard.
