1 (5.9 ounce) package of instant chocolate pudding mix
1 cup of sour cream
1 cup of vegetable oil
1/2 cup of warm water
2 cups of semisweet chocolate chips
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Preheat the oven to (175 degrees C)
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour the batter into a well greased 12. Cup Bundt tin.
Bake for 50 to 55 minutes, or until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in the pan for at least an hour and half before inverting onto a plate if desired, dust the cake with powdered sugar or a chocolate Ganache.