Loi Palmer, March 2007 MMCW
1 package Devil’s Food cake mix, 1 package (3.9 ounce) chocolate instant pudding mix, 1 stick melted butter, 1 cup sour cream, 4 large eggs, 1/2 cup warm water, 1 1/2 cups semisweet chocolate chips.
Preheat oven to 350 degrees. Mist pan with vegetable spray adn then lightly dust with flour, shake out the excess. Set the pan aside.
Place cake mix, pudding mix, eggs, sour cream, warm water, and melted butter in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 3 minutes. The batter should look thick and well combined. Fold in the chocolate chips.
Pour batter into prepared pan and place in center of the oven. Bake until center springs back when touched.
For a bundt cake, bake about 45 to 50 minutes. For three round layer cakes, bake 30 to 35 minutes. For a 13 x 9 inch cake, bake 40 to 45 minutes.
Let the cake sit in the pan and cool for 5 minutes. Run a knife around the edges of the pan before inverting on a cake plate or wire rack to finish cooling.