Prep: 15 minutes | Bake: 45-50 minutes | Ready in 60-65 minutes
This cake is to die for! I have adapted and perfected this recipe over the last few years and it is oh so yummy! The result is a moist, extremely chocolatey, beautiful cake! Now you can have your cake and eat it too! 
I promise this will be one of the BEST Chocolate cake your taste buds have had the pleasure of tasting. See the easy recipe below:
*WARNING* For Chocolate lovers only! This cake is VERY rich!
Ingredients:
- 1 Bundt Pan
- 1 package devil's food cake mix (I use Pillsbury)
- 1 package instant chocolate pudding mix
- 1/2 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- Non-Stick Cooking Spray
- 1 cup of warm water (half to be used for topping)
Chocolate Glaze & Topping:
- 1/2 cup warm water
- 2 cups of semi-sweet chocolate chips
- 1/2 cup powdered sugar (plus some to sprinkle on top after)
Preheat oven to 350' degrees and spray the inside of bundt pan with non-stick cooking spray. In a large bowl mix together the cake and pudding mixes, sour cream, oil, eggs, and 1/2 cup of the water. Mix well. Fold in 1 cup of the chocolate chips and then pour batter into bundt pan.
Bake for 45-50 minutes until toothpick inserted in center comes out clean, and the top is springy to the touch. Allow cake to cook and while cooling prepare topping as follows:
In a small microwave safe bowl mix 1 cup of semi-sweet chocolate chips, 1/2 cup of powdered sugar and 1/2 cup of warm water. Mix well. Microwave on high for about 45 seconds, stir, and repeat until chocolate chips are well melted.
After cake has cooled some (about 15 minutes) pour glaze/topping onto cake in a upward then downward motion while circling around the cake. Wait another 20-30 minutes to allow the cake to cool and the topping to harden and then dust top and sides with powdered sugar.
Serve & ENJOY!
This recipe is extremely versatile. You can adapt it however you wish to better suit it for your needs. I have used this same recipe to create raspberry filled cakes, cupcakes, and much more!
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