I received this delicious recipe from my husband's aunt several years ago after devouring this cake at a family dinner (I even had the leftovers for breakfast the next morning!). It is super-easy to make and is one of the best chocolate cakes I've ever had. This cake tastes even better the next day and freezes extremely well. I usually use a little of the chocolate cakemix instead of white flour to flour the pan so that you don't see any white specks on the cake. It's so rich that I usually don't use frosting. I usually use Duncan Hines fudge cakemix and Jello pudding mix. Makes a great presentation at potlucks and dinner parties. The best thing is that this cake doesn't taste at all like it came from a mix. Enjoy!

Ingredients

12 serv.

(18 1/2 ounce) package devil's food cake mix or (18 1/2 ounce) package fudge cake mix1 1
(3 ounce) package instant chocolate pudding mix or (3 ounce) package instant vegetarian chocolate pudding mix1 1
ounces semisweet chocolate or 6 ounces mint chips↗6 6
eggs↗4 4
cup vegetable oil↗3⁄4 3⁄4
cup water↗1 1
teaspoon vanilla↗1 1
chocolate frosting (optional) or powdered sugar (optional)↗

Step-by-step instructions

1
Mix cakemix with eggs& oil in large bowl.
2
Add pudding mix, water, vanilla and beat well.
3
Add chocolate or mint chips and stir to incorporate.
4
Pour mixture into greased and floured 10" Bundt pan.
5
Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
6
Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
7
When cool, frost with chocolate frosting or dust with powdered sugar, if desired.

Source: food.com

Original recipe ↗

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