Chocolate Pudding Cake IV

SUBMITTED BY: LOREENALD PHOTO BY: Jessica

"A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven."

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch Bundt pan

USMETRIC

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INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup semisweet chocolate chips

READ REVIEWS (12)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

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REVIEWS

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Reviewed on May 7, 2003 by WINTERHAWK

I'm afraid that there is too much fluid in this recipie, as mine came out a very stange texture...not cake like at all. The flavor was very good, but the cake was heavy, wet and spongy.

10 users found this review helpful

Reviewed on May 7, 2003 by neiciebeans

The flavor of this cake was good, but mine was too moist. Next time I will cut the sour cream in half or reduce the oil.

7 users found this review helpful

Reviewed on May 7, 2003 by browneyedgirlyq

This cake was a bit too moist and was a odd texture. Good taste if you don't like sweet cake, however I would only use 1/2 the sour cream and 1 less egg if I made it again.

7 users found this review helpful

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