Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Eva Smith, 99, Birmingham, Ala. (grandma of Margaret Barnhart, All You integrated account manager) "My cake is constantly being requested for birthdays."

Recipe by MyRecipes December 2014

Gallery

Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
15 mins
bake:
1 hr
total:
1 hr 15 mins
Yield:
Serves: 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.

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  • Whisk cake and pudding mixes in a large bowl. In another large bowl, with an electric mixer on medium speed, beat sour cream until lightened, about 3 minutes. Beat in eggs until well combined. Add oil and 1/2 cup warm water; beat until smooth. Reduce speed to low. Beat in cake mix mixture in 2 batches until no lumps remain, about 3 minutes. Stir in 2 cups chocolate chips.

  • Bake until a tester inserted into cake comes out clean, about 1 hour. Let cake cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely on wire rack.

  • Make glaze: Stir together heavy cream and remaining 1/2 cup chocolate chips in a microwavable cup. Microwave for 1 minute at 50 percent power. Whisk until smooth. Pour over cake. Serve.

Nutrition Facts

531 calories; fat 31g; saturated fat 12g; protein 5g; carbohydrates 63g; fiber 2g; cholesterol 77mg; sodium 580mg.
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