Directions: |
Directions:Spray a 12-cup Bundt pan with cooking spray. Then dust with flour, shaking out the excess. Set aside.
Place oven rack in the center of the oven and preheat the oven to 350°F. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with electric mixer for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Turn the mixer speed to medium and mix for 2 to 3 minutes more. The batter should be thick and well combined. Fold in the chocolate chips (or your favorite chips) making sure they are well distributed throughout the batter. Pour the batter into the prepared pan. Tap pan once or twice to release any large air bubbles.
Bake the cake in the preheated oven for 50 to 60 minutes until the cake springs back when you press it gently with a finger or a wooden skewer comes out clean when testing the cake. The cake should just start pulling away from the side of the pan. When the cake is done, let it cool in the pan, on a rack, for 10 minutes. After 10 minutes, run a knife along the edge of the cake and invert it onto the cooling rack.
Cool the cake completely before drizzling with chocolate icing.
Store for up to 1 week at room temperature, covered with foil or in a cake tote. The cake can also be frozen for up to 6 months. |
Directions: |
Directions:Place sugar, butter, and milk in a 2-quart saucepan. Bring to a boil, about 3 to 4 minutes, stirring constantly. Boil for about 1 minute. Remove from heat and stir in chocolate morsels. Continue stirring until the icing is smooth and glossy. Drizzle over cool cake. |
This recipe for Darn Tootin’ Good Chocolate Cake is from