Too Much Chocolate Cake

We made almost a dozen of these cakes during the holidays to give to friends as gifts and they were a huge hit. The recipe was is surprisingly simple so the next time you have a craving for chocolate cake spend a little time making this cake and your entire family will thank you.

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
1/2 cup warm water
2 cups semisweet or milk chocolate chips

Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. 3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
4. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to finish cooling.

Instead of a frosting we made a simple chocolate glaze to drizzle over each cake.

Glaze Ingredients: 3/4 cup semisweet or milk chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Directions:
1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. 2. Drizzle warm glaze over cake.