Chocolate Pudding Cake IV

A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.

Rated 4 from 49 votes

1 (18.25 ounce) package chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt(R) pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

Alternate cooking directions:Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Chocolate Pudding Cake IV

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