1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix I use the sugar free/fat free instant
1 cup sour cream I use fat-free or light
1 cup vegetable oil I use 1/2 cup applesauce and 1/2 cup canola oil
4 eggs I can’t remember, but think I’ve used Egg Beaters before
1/2 cup warm water reduce a little if using applesauce
2 cups semisweet chocolate chips there is no substitution for good ‘ol chocolate chips, but you sometimes I reduce the amount if the kid’s want chocolate icing on their cake too!
1.Preheat oven to 350 degrees F (175 degrees C).
2.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.
3.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.
Even with my substitutions, this cake is THE BOMB.COM!! It is always super moist and always gets lots of compliments. And now I so want some chocolate!
I’m linking this recipe up with Eat at Home for ingredient spotlight – yogurt and sour cream