Tuesday, June 14, 2011

Too Much Chocolate Cake

by Maureen McWilliams

1 (18.25 oz) package Devil's food cake mix
1(5.9 oz) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
1 tablespoon instant coffee
2 cups mini semisweet chocolate chips

Preheat oven to 350. In a large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs, water, and instant coffee. Stir in chocolate chips. Pour into a well greased 12 cup bunt pan. Bake 50-55 minutes. Cool for 1 1/2 hours before inverting. Top with powdered sugar if desired

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