Chocolate Pudding Cake IV recipe

1 servings

1 (18.25 ounce) package chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix.

Make a well in the center and pour in sour cream, eggs, water and oil.

Beat on low speed until blended.

Scrape bowl, and beat 4 minutes on medium speed.

Stir in chocolate chips.

Pour batter into prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a serving plate.

Serve warm.

Alternate cooking directions: Pour batter into a 5 quart crock pot that has been coated with non stick cooking spray.

Cover and cook on low for 6 hours.

Spoon into individual dishes.