OT: The ultimate sin (yummy recipe)
Warning: Obviously, this recipe is not WLS friendly! 
But it's darn good! 
A gal at work made this cake and brought it in yesterday. It was SO GOOD, that I asked her for the recipe. Definitely a keeper . . .
Too Much Chocolate Cake w/Satiny Chocolate Glaze
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (I found that the mini chocolate chips melt better!)
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake for 50 to 55 minutes, 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.
Satiny Chocolate Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
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. (I've found that a glass bowl set in hot, but not boiling water works even better than the microwave!)
Drizzle warm glaze over entire cake, letting it run down sides.
But it's darn good!
A gal at work made this cake and brought it in yesterday. It was SO GOOD, that I asked her for the recipe. Definitely a keeper . . .
Too Much Chocolate Cake w/Satiny Chocolate Glaze
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (I found that the mini chocolate chips melt better!)
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake for 50 to 55 minutes, 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.
Satiny Chocolate Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
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. (I've found that a glass bowl set in hot, but not boiling water works even better than the microwave!)
Drizzle warm glaze over entire cake, letting it run down sides. 
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