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chocolate cavity maker cake


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


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  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

Step 19

Total Time in Minute 85

Ingredients Count 7

cooking chocolate cavity maker cake

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Dark chocolate cake mix

Instant chocolate pudding mix

Sour cream


Canola oil

Coffee liqueur

Semi-sweet chocolate chips

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