1 (18.25-ounce) package chocolate cake mix
1 cup sour cream
1 (3.4-ounce) package chocolate instant pudding and pie filling
4 large eggs
½ cup vegetable oil
½ cup water
½ cup miniature chocolate chips
1 (8-square) package semisweet baking chocolate
3 cups frozen whipped topping, thawed
Preheat the oven to 350 degrees. Lightly grease a 12-cup fluted tube pan or 10-inch tube pan. Set aside.
In a large bowl combine the cake mix, sour cream pudding mix, eggs, oil, and water. Mix on low speed with an electric mixer just until moistened. Beat on medium speed 2 minutes, scraping the bowl often. Stir in the chocolate chips and pour into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes and then loosen the cake from the side of the pan with a knife and gently remove. Cool completely on a wire rack. Place on a serving plate.
In a microwave-safe bowl, combine the baking chocolate and whipped topping. Microwave on high 1½ to 2 minutes, or until the chocolate is completely melted and the mixture is well blended, stirring after each minute. Drizzle over the cake. Store the cake in the refrigerator.
Makes 18 servings
Pat Foster, Queen
Dusty Desert Roses,
Desert Hot Springs, California