Death By Chocolate Cake
Yield
10 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
water
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | package |
cake mix
chocolate |
|
| 1 | package |
instant pudding mix
chocolate |
*
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 1 | package |
cake mix
chocolate |
|
| 1 | package |
instant pudding mix
chocolate |
*
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Beat eggs, sour cream, water, and oil together in a large bowl until thoroughly mixed.
Add cake mix and pudding mix. Beat until smooth.
Stir in chocolate chips.
Pour into Bundt or tube pan and bake at 350℉ (180℃) for 1 hour.
When cool, sift powdered sugar on top of cake.
Variation: Replace ¼ cup water with Grand Marnier.
Serves 8-10.
