1 pk Devil’s food cake mix
= without pudding included 1 pk Instant choc. fudge pudding
And pie filling (4 oz) 4 Eggs
1/2 c Vegetable oil
1 c Sour cream
12 oz Semisweet chocolate chips
=about 2 cups Powdered sugar Preheat oven to 350 degrees F. In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and 1/2 cup water. Beat with an electric mixer on low speed just until blended. Beat on medium speed 4 minutes, scraping down sides of bowl often. Stir in chocolate chips. Turn into a well-greased 12-cup bundt pan. Bake 50-60 mintues, or until a cake tester inserted in center comes out clean. Let cool 10-15 minutes in pan, then invert to unmold onto a rack or serving plate and let cool completely. Sift powdered sugar over top. Variation: Mocha Orange Chocolate Cake Before beating, add 1/4 cup coffee-flavored liqueur and 2 tablespoons grated
orange zest to cake mix along with other ingredients. Proceed as directed in recipe above. Variation: Mocha Orange Chocolate Cake Before beating, add 1/4 cup raspberry-flavored liqueur to cake mix along with
other ingredients. After adding chips to batter, gently mix in 1/2 cup raspberry jam. Proceed as directed in recipe above. Variation: Peanut Butter Pudding Cake Substitute 1 (4-1/8 oz) package instant chocolate peanut butter chip pudding and pie filling mix for chocolate fudge or chocolate pudding mix. Use 1-1/2 or 2 cups peanut butter-flavored chips instead of chocolate chips. Proceed as directed in recipe above. —–