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Double Chocolate Bundt Cake |
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When I don't have time to bake but need a great double-chocolate cake for a funeral dinner, potluck or family or neighbors, here's the one I like. It has excellent flavor, requires no frosting, stays moist for several days and is a one-bowl wonder.
Ingredients
- 1 (18.25 ounce) box chocolate cake mix
- 1 small box chocolate instant pudding
- One-half cup warm water
- One-half cup vegetable oil
- 8 ounces sour cream
- 4 eggs
- 1 (twelve ounce) package semisweet chocolate chips
- Confectioners' sugar
Directions
Combine all ingredients except chocolate chips and beat for four minutes. Fold in chocolate chips. Pour into a greased Bundt pan and bake at 350 degrees F for 50 to 60 minutes. Cool, plate and dust with confectioners' sugar when completely cool.
By Ronsan from Southwest Missouri
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RE: Double Chocolate Bundt Cake
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Post By SusannL (Guest Post)
(05/24/2006)
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I made this, and we absolutely loved it. The only change I made was to replace the sour cream- which I didn't have- with buttermilk.
We froze pieces of the cake and take out one serving at a time and microwave it on the frozen roll setting. It is delicious!
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