Here is this week's Tasty Tuesday recipe.
I love a good chocolate cake. This one couldn't be any easier and it is so moist. It is a great cake to give as a gift because it is pretty, travels well, and stays moist. I made 3 of them this past Sunday night to give as gifts on Monday. Can't say that I wasn't a little jealous that I didn't get a bite. Let me know if you try this recipe!
Chocolate Bliss Cake
1 box of Devil's Food Cake Mix
1 small box of instant chocolate pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
1 cup chocolate chips (optional)
Preheat oven to 350* and grease a bundt pan (**see note at the end).
Mix all of the ingredients on low until blended. Beat on medium for 2 minutes. Pour mixture into bundt pan and tap the pan on the counter lightly to release any air bubbles.
Bake at 350* for 50-60 minutes or until cake is done.
Let cool in the pan for 5 minutes. Then flip the cake onto a cooling rack (leave the bundt pan still on the cake). After about 5 minutes, remove the pan and allow the cake to completely cool on the cooling rack. Enjoy!
**I used my Pampered Chef Stoneware Fluted Pan and had no problems. When I have used a regular bundt pan with this recipe, I only fill the pan 3/4 of the way full. In the past, when I have used all of the cake batter, it has over flowed in my oven.
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