Cake
Instructions
1 box devil's food cake mix
1 small box instant chocolate pudding mix
1 cup sour cream (not fat free!)
1/2 cup vegetable oil
1/3 cup milk
4 eggs
1/2 cup warm water
2 cups MINI semisweet chocolate chips
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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 batter into a well greased 12 cup bundt pan. (I used 13x9)
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Bake for 50 to 55 minutes for bundt pan, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. (I followed the box's directions for a 13x9 inch pan)
Chocolate Glaze
Ingredients
1 1/2 cups semisweet chocolate chips
6 tablespoons butter
2 tablespoon light corn syrup
1 teaspoon vanilla extract
Directions
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In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (you could also do this in the microwave. It should take about 2 minutes. Check and stir every 30 seconds or so)
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Spread warm glaze over top of cake, letting it drizzle down the sides.
(adapted from Too Much Chocolate Cake and Satiny Chocolate Glaze from Allrecipes)
