Vegetable Oil spray fro misting the pan
Flour for dusting the pan
1 pkg (18.25 oz) plain devils food or dark chocolate fudge cake mix
1 pkg (3.9 oz) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chips (or milk chocolate)
Place rack in center of the oven and preheat the oven to 350 F. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set the pan aside.
Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve warm.
Shiny Chocolate Glaze
2 tablespoon butter
2 tablespoon unsweetened cocoa powder
1/4 cup heavy whipping cream
1 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Melt the butter in a small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, 2 minutes. Do not boil. Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth. Spoon the glaze over the cooled cake of your choice.
Melt the butter in a small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, 2 minutes. Do not boil. Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth. Spoon the glaze over the cooled cake of your choice.
My sister-in-law Jaime said, "Sometimes I switch out the chocolate chips and do this shiny chocolate glaze instead. It is really really good. Or you could do chocolate chips and the glaze...you can't have too much chocolate I don't think."
