Our family first enjoyed this cake over 20 years ago when it was given as a delicious Christmas gift from our lovely neighbors celebrating Hanukkah. We have loved it ever since and have made it our go-to cake for any occasion. Young and old alike love this dense, moist, super chocolate cake. Give it a try this Valentine’s Day for a ladies coffee brunch or to share with your sweetheart. You will not be disappointed!
Ingredients
- 1 package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate or fudge pudding mix
- 1 cup sour cream
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup espresso or strong coffee
- 4 eggs
- 2 cups semisweet chocolate chips
Glaze
- 6 tablespoons butter
- 1 cup semisweet chocolate chips
Directions
- Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
- In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes.
- Mix in 2 cups chocolate chips with paddle by hand.
- Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
Cooks Note: If you do not prefer a glaze, you may sprinkle with powdered sugar. Also, if you do not have coffee on hand, use water instead.