Ingredients:
1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semi-sweet chocolate chips
Powdered sugar
Whipped cream (optional)
Fresh raspberries or strawberries (optional)
Directions:
Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a bundt pan that has been sprayed with cooking spray. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before putting on a plate, dust the cake with powdered sugar. Serve with fresh whipped cream and raspberries or strawberries on the side.
The best frosting i have had is made at hyvee. Its called whipped frosting. Tastes like whip cream mixed with something that makes it firmer than whip cream. Do you have a recipe for that?
Sorry Gail I don’t have that recipe but it sounds wonderful! -Amy