ATTN Chocoholics

Triple Chocolate Bundt Cake

Ingredients:

1 (18.25 ounce) package devil's food cake mix 

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/4 cup milk

2 cups semisweet chocolate chips (I used mini chips and they worked great)

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and milk. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. (Make sure not to overbake because it will sit in the pan for awhile and may dry it out.) Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate

If desired, dust the cake with powdered sugar. (I skipped the powdered sugar, and chose to cover the cake with a delicious chocolate ganache. So Yummy!)