I was looking so forward to baking this cake. Just the sound of chocolate chips in a cake was enough for me. This is definitely a quick and easy recipe to make in a pinch if you needed to. I had a Mocha Espresso Sauce that I had on hand left over from another recipe that I lavished on top of the cake. As you can see, it ran all down the sides and in the center. Then I decided to top the cake with strawberries that I dipped in the sauce in the center of the cake to finish it off. This cake can be a simple pound cake or a decadent cake with all the extras, either way, the cake is a real classy dessert.
Recipe Source: Paula Deen, Lady & Sons Too Cookbook
1 1/2 cups water
1 tsp vanilla extract
1 package butter recipe cake mix
One 3.4 oz package instant vanilla pudding mix
One 3.4 oz package instant chocolate pudding mix
1/2 (1 stick) melted butter
1/4 cup vegetable oil
6-ounces chocolate chips
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees. Grease and flour a tube pan or bundt pan. In a mixing bowl, beat the eggs, water, and vanilla by hand. Stir in the cake mix and pudding mixes. Slowly add the butter and oil, and mix well. Stir in the chocolate chips. Pour into the prepared pan.
Bake for 50-60 minutes. Cool for 10 minutes, then invert onto a cake plate. Sift confectioners' sugar over the cake, or drizzle chocolate sauce over it, if desired.