Byerly Sisters' Neverending Chocolate Cake


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Why I Love This Recipe

recipe created with my sister Jane


Ingredients You'll Need

1 box chocolate cake mix (I like to use Devil’s food because it isn’t too sweet)

1 box instant chocolate pudding

1 cup (8 oz, 1 small container) sour cream

½ cup buttermilk

½ cup vegetable or canola oil

4 large eggs, beaten (just whip them up an a glass or bowl—I use a glass cup for the oil and buttermilk, so I just put them in there.)

1 teaspoon vanilla extract

1 bag semi-sweet chocolate chips (miniature ones mean chocolate is more evenly spread out, regular ones give you visible pieces of chocolate. Swirled chips are fun, and white chocolate chips make a nice contrast.)


Directions

Preheat oven to 325 degrees. Grease and flour a bundt or tube pan. In a large bowl, mix together cake mix and dry pudding mix to combine and remove any large lumps. Add all the rest of the ingredients except chocolate chips and mix well, being sure to scrape sides of bowl. Stir in chocolate chips so they are evenly distributed. Scrape batter into prepared pan. (Batter is very thick—you may need to use a spoon or something to scoop it into pan.) Smooth batter with spatula to spread evenly and remove any air pockets. Bake in middle of preheated oven for 60 minutes. Let cool in pan for 10-15 minutes before removing from pan to cool completely. You can serve plain, or dust with powdered sugar. When I want to be fancier, I make a chocolate glaze, or I melt ½ cup chocolate chips and ½ cup white chips and drizzle over top.


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