TheFoodTasting

Desciption

shared by: caitlin koch: "chocolate, chocolate, chocolate. this cake is so moist and rich there's absolutely no need for frosting. this cake made me an instant star with my clients. i quickly became known as 'that incredible chocolate cake lady!'" read top rated reviews at cakerecipe.com

Tags

#Time-to-make #Course #Preparation #For-large-groups #Desserts #Cakes #Number-of-servings #4-hours-or-less

Steps

1. Grease and cocoa a 10-inch bundt pan
2. Preheat oven to 350 f
3. In a large bowl
4. Sift cake mix to remove lumps and aerate
5. Whisk in pudding mix
6. Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them
7. Though batter is thick)
8. In a medium bowl
9. Combine sour cream
10. Eggs
11. Oil and coffee liqueur
12. Beat well
13. Add wet ingredients to dry ingredients and mix until well blended
14. Fold in chocolate chips
15. Batter will be thick
16. Spoon into prepared pan
17. Bake in preheated oven for 1 hour
18. Or until cake springs back when lightly tapped
19. Cool 10 minutes in pan
20. Then run a knife around sides and turn out and cool completely on wire rack
21. My
22. When cake goes in the oven
23. I reduce oven temp to 345
24. This recipe makes a lot of batter
25. But it didnt spill over
26. The toothpick method doesnt work on this very moist chocolate chip cake
27. Freezing not recommended if you want the chips to remain gooey
28. Otherwise they may re-solidify