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 50-55 minutes, or until top is springy to
the touch and a 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.
Originally Submitted
8/10/2013
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