No one has ever accused me of being picky when it comes to chocolate- ya, no. That’s never happened. However, despite my all-inclusive love for chocolate, I can still appreciate when a certain chocolate recipe or a dessert is better than another.
In my humble opinion, chocolate cakes often risk being too rich or too dense. There’s nothing worse than ordering a chocolate cake at a restaurant, and being overwhelmed with it by bite three. As a result of that exact circumstance, society has learned to love the combination of ice cream and cake, so that the ice cream can balance out the rich chocolate flavor.
Well, for those of you out there who aren’t huge chocolate cake fans, or have suffered through an overwhelming chocolate cake experience, hold on, and bake this.
I literally do not have enough words for how delicious this cake is. The combination of yellow cake mix and chocolate pudding creates a perfect- not too rich- chocolate flavor, that is enhanced by the moisture form the sour cream, and the soft melt of the chocolate chips.
I’m drooling right now, if you were wondering.
As a college student, and as a lady with chocolate cravings (honesty hour), this recipe is sooo dangerous. With only eight ingredients, it takes all of five minutes to prepare this cake, and is not going to break the bank! (Can I get an Amen from the college section?!)
No icing, no hassle. Just stir, bake, eat, repeat. You don’t even need ice cream to compliment this cake, it’s that good all on its own.
Eat up. And share some with me! please.
Love, a rented kitchen
- One (18.25 oz) Pillsbury moist supreme cake mix- classic yellow
- One (3.9 oz) box instant Jello pudding- chocolate
- ½ cup sugar
- ¾ cup vegetable oil
- ¾ cup water
- 4 eggs
- One (8 oz.) sour cream
- One bag mini chocolate chips (about 2 cups)
- Preheat your oven to 350˚ F. Thoroughly grease and flour a Bundt pan, set aside.
- In a large bowl, mix ingredients the dry ingredients. Add the wet ingredients, and stir thoroughly. Fold in the chocolate chips.
- Pour the batter evenly into the bundt pan and bake for one hour.
- Allow the cake to cool for 10 minutes, and then flip.
- Sprinkle the top with powdered sugar, and serve with ice cream and milk, as desired
Notes and Tips!:
- This cake, in my cooking experience, really takes the full hour of baking, maybe a few minutes extra. If the top begins looking too burnt, but the center is still not cooked through, cover with aluminum foil and continue baking, checking regularly.
- This delicious recipe is a highly prized and coveted recipe from two dear family friends- Margret and Meg Peery. If you ever have the pleasure of knowing them, thank them dearly for this contribution to your life.
- If you like this recipe, try these other delicious desserts from ‘A Rented Kitchen’!: (Recipe links found below!)