Sinful and Simple Chocolate Cake

Now, this is not a gourmet cake that I would serve if Julia Childs or Madame Julienne were coming over for dinner; I’m almost embarrassed to post it seeing how simple it is. However, I tried it out and actually combined a couple of recipes: one from Chocolate Never Faileth (The new cookbook that David and Gloria Neeley so sweetly gave to me and I am loving!) as well as one from a “Best of Utah Recipes” cookbook. So, if you’re crunched for time, this is the easiest way to make a simple, yet moist chocolate Bundt cake. I have yet to find a good frosting but I’m working on it. However, it tastes fine on its own due to the chocolate chips.

¾ Cup Sour Cream

4 Eggs

½ Cup water

½ Cup oil

1 (18.25 oz) box chocolate cake mix

1 3-oz box instant chocolate pudding

1 Cup (Or More!) semisweet chocolate chips

(I prefer milk chocolate chips)

Powdered Sugar

Heat oven to 350˚. Beat sour cream, eggs, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a sprayed or greased and floured Bundt pan. (Once I even greased it then sprinkled cinnamon and sugar on the sides. It gave it a crusty outside, but still tasted good!) Bake 45-55 minutes (52 in my oven is perfect) or until a fork inserted into cake comes out clean. While still hot, (after about 10 minutes) invert cake onto a serving platter. When cool, sift powdered sugar over top of cake. If you want, you can put something pretty in the middle of the hole :) haha-Bundt cakes always make me think of My Big Fat Greek Wedding. Voila!