A “Box” Chocolate Cake That Steals The Show!

I love a good from-scratch recipe, but sometimes I just don’t have the time to do all the things when I bake. That’s why I need recipes in my book that are quick and easy, made for busy moms like me – and maybe you too? I can’t even remember where this recipe originated, but it steals the show at every single event we attend! It quickly becomes a workplace favorite, party favorite, and so much more! Whether you make it into cupcakes or a bundt cake, it never fails me and I know it won’t fail you either. So, enjoy!!

PS: I tried to use this recipe during the 8 years that we lived at 7K’+ altitude and could not perfect the adjustments. If you live in the south, or at lower altitude, it’s amazing. If you live at a higher altitude, please drop me a note if you perfect the adjustments needed and get the same wonderfully moist results!

INGREDIENTS:

18.25 oz box of Devil’s Food or Duncan Hines Perfectly Moist Dark Chocolate Fudge (my new favorite for this recipe) cake mix

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

Store bought Icing (I usually use a cream cheese flavor)

INSTRUCTIONS:

I’m not a fancy girl…

Preheat your oven to 350 degrees. While your oven is rising to the appropriate temp, combine everything in your ingredients list into a bowl except your chocolate chips and icing. Mix well. Once you have it well mixed, gently work in the chocolate chips to your cake batter, turning it over several times to make sure they are spread evenly throughout. Pour batter into a well-greased bundt pan or cupcake tins. Bake for 50 minutes. If your toothpick or knife come out clean when testing, you’re good to go. Ice your cake according to your preference. I like to melt my icing and pour it over my cake and let it run down the sides, but this part is 100% up to you. Enjoy, my friend!!