Jane's Baker & Chef





1 Box Duncan Hines Chocolate Cake mix


1 small box chocolate instant pudding mix


1 to 2 tablespoons dutch processed cocoa (if desired)


1 to 2 tablespoons instant coffee granules (like the international coffee brands) (if desired)


4 eggs (cold)


1 cup sour cream (cold)


½ cup cold water (or coffee, or Khalua, or bourbon, or ...)


½ cup oil


1 ½ cups chocolate chips


Preheat oven to 325 degrees.


In a large bowl whisk all dry ingredients until combined. Add the eggs, sour cream, water (or other liquid) and oil and mix on medium to medium high speed for 1 to 1 ½ minutes until incorporated and no lumps appear. Do not over beat. Fold in the 1 ½ cups chocolate chips. Pour equal amounts into two 8" pans or into one large bundt pan.


Bake for 40 to 50 minutes if using 8" pans or 60 to 70 minutes if using a bundt pan. Because this is a dense moist cake it may take longer to cook. Once a toothpick inserted in the center of the cake comes out clean it is okay to let the cake bake for another 3 to 5 minutes to insure that it does not sink in the center once taken from the oven.


Variations: You can substitute:


yellow cake mix and vanilla pudding


lemon cake mix, lemon pudding, and lemon juice and lemon zest


white cake mix and pistachio pudding


white cake mix, vanilla pudding and orange soda


yellow cake mix, coconut cream pie mix, well drained crushed pineapple and use the pineapple juice in place of the water


You are only limited by your imagination when using this recipe.


email this recipe | print this recipe