"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corning Chocolate Cake Recipe

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This recipe for Corning Chocolate Cake, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Worrall - Corning HS
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (8.25 oz.) Devil's food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions:
Directions:
Preheat oven to 350 degrees F.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes. Cool cake thoroughly in pan at least an hour and half before inverting onto a plate.

You can top many different ways. 1 thing is to dust with powdered sugar. 2 thing is to frost with chocolate frosting. 3 is to cut, serve with cool whip or ice cream and fresh fruit.

Personal Notes:
Personal Notes:
We got this recipe off the internet on Allrecipes.com. It is called Too Much Chocolate Cake. We have varied this receipe in several different ways. 1 way is to change the cake to Butterscotch, with butterscotch pudding and chips. It is really awesome. We have made this recipe for several different events in our community. Everyone loves this recipe and it is super easy to make!

 

 

 

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