Ooey Gooey Chocolate Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 pkg. Chocolate cake mix
  • 12 oz Chocolate chips
  • 1 Confectionary sugar
  • 1 Crisco
  • 1 Flour

• Oils & Vinegars

  • 1/2 cup Oil

• Bread & Baked Goods

  • 1 Bundt cake pan

• Dairy

  • 1 pint Sour cream

• Desserts

  • 1 pkg. Chocolate pudding, Instant

• Liquids

  • 1/2 cup Water

Found on happydealhappyday.com

Ingredients

• 1 pkg. of chocolate cake mix
• 1 pkg. instant chocolate pudding
• 1 pint of sour cream (16 oz)
• 4 eggs
• ½ cup of water
• ½ cup of oil
• 12 oz of chocolate chips
• Crisco (for greasing the pan)
• flour (for dusting)
• confectionary sugar
• bundt cake pan

Directions

• Preheat the oven to 350 degrees.
• Get a large mixing bowl and add the cake mix, pudding mix, sour cream, 4 eggs, water and oil all at once. Mix well and beat by hand for 4 minutes.
• You will then fold in a full bag (12 oz) of chocolate chips. There is a trick to keeping the chocolate chips from all sinking down to the bottom of the batter - and that is to dust the chocolate chips with flour before you fold them in. Take a gallon size plastic bag and add a teaspoon of flour in with the 12 oz bag of chocolate chips. Shake the bag until the chips are fully covered. Then stir them into the cake batter.
• Grease your bundt pan with Crisco and dust it with flour. This chocolate cake recipe really likes to stick to the bundt pan, so be sure to do this step with a healthy layer of Crisco.
• Pour the batter into the bundt pan and bake at 350° for 50 minutes.
• After you pull the cake out of the oven, let it sit for 5 minutes and wait for the cake to deflate a bit. Then place a plate over the bundt pan, and flip the cake over onto the pan. I wouldnt wait longer than 5 minutes for it to cool, as it will adhere to the pan.
• Dust the top with confectionery sugar and enjoy!