Chocolate Cavity Maker Cake

 

Submitted by: Caitlin Koch    

 

 

Makes 1 - 10 inch Bundt pan 

 

 

 

Average Rating:

*****

Rated by 15 users

      " Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as "that incredible chocolate cake lady!" "

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 Ingredients    

     1 (18.25 ounce) package dark chocolate cake mix

1 (3 ounce) package instant chocolate pudding mix

16 ounces sour cream

3 eggs

1/3 cup vegetable oil

1/2 cup coffee flavored liqueur

12 ounces semisweet chocolate chips

 

 

 Directions    

  1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are blended well. Fold in chocolate chips. Batter will be thick. Spoon into a 10 inch Bundt pan.

3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

 

 

 

 Makes 1 - 10 inch Bundt pan