Kathy’s Chocolate Chocolate Chip Cake

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 15.25-ounce box Cake mix, yellow
  • 3 cup Chocolate chip
  • 1 3.9-ounce box Chocolate pudding mix, instant
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Canola oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Half and half or heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Rum, dark

• Liquids

  • 1 cup Water

Found on afamilyfeast.com

Ingredients

• 1 15.25-ounce box yellow cake mix
• 1 3.9-ounce box instant chocolate pudding mix (we used instant chocolate fudge flavor pudding)
• 4 large eggs
• 1 cup water
• ¾ cup canola oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• Butter and flour to prepare a 10” Bundt pan
• 1 cup half and half or heavy cream
• 2 cups chocolate chips
• 1 tablespoon melted butter
• 1 tablespoon Dark Rum

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, mix all cake ingredients except chips with a wooden spoon until smooth. Stir in the chocolate chips.
• Butter and flour a 10” Bundt pan, tapping out any loose flour.
• Pour batter into pan spreading evenly.
• Bake for 45-50 minutes in center of oven until a tooth pick poked into the cake comes out clean.
• Cool for 10 minutes then invert onto a cooling rack. Cool to room temperature.
• Transfer cake to a serving plate.
• Make the ganache after the cake has cooled. Heat cream to hot and remove from heat just as it begins to start to boil. Do not let it boil.
• Add chocolate and let sit five minutes then stir with a whisk to melt all of the chocolate.
• Add butter and rum and whisk. Cool slightly, about 5 to 10 minutes.
• Drizzle the ganache over the cake covering as much of the surface as possible, letting the ganche drip down the sides of the cake.
• Cut into slices to serve.