1 box of chocolate cake mix
1 large package of chocolate instant pudding mix
1 cup sour cream
1 teaspoon vanilla
1/2 cup oil
2 cups chocolate chips
**chocolate icing and chocolate shavings optional topping
Preheat the oven to 350* and spray a bunt cake pan or large muffin pans with non-stick spray. If your nonstick coating is scratched, sprinkle a little of the dry cake mix in each pan after spraying and shake it around to cover.
In a mixing bowl mix cake mix, pudding mix, eggs, sour cream, vanilla and oil. Stir in 2/3 of the chocolate chips and mix evenly. Pour cake mixture into the greased pans and sprinkle the top with any remaining chocolate chips. Bake for 40-45 minutes if using a large bundt cake pan. Muffin pans or standard round cake pans may only take 30-35 minutes.
Unlike other cakes, this cake will not pass the knife test. If it passes the knife test your cake will be a little dry. Go for the gooey cake!
When done, remove the cakes from the oven and let rest for about 15 minutes. Turn the cakes out on a wire rack. If the cake is too hot, it will stick to the bottom of the pan and break. It is best to let it cool longer if it looks like it is sticking.
Serve with a dollop of whipped cream, or ice with chocolate icing and chocolate sprinkles for the ultimate “almost from scratch” chocolate cake.
We did test this recipe with vanilla icing and vanilla cake mix and it too was delicious.