This evening I took a picture of this slice of cake. I would have photographed the whole cake, but I ate it. That's just what I do. I cannot be trusted with cake.
When Matt saw there was only one slice left, but was going out to play basketball with his brother, he weighed (fo' real, y'all) the slice of cake to MAKE CERTAIN I did not touch it and eat a single crumb. I thought this was particularly cruel because we had just bought the kitchen scale last week, and this (THIS!) was not what I had intended. My own kitchen gadgets betray me.
The slice of cake is sitting in the kitchen as I type this. I've realized I'm capable of lustful thoughts for desserts, and this concerns me as it's the only thing that has gotten my blood boilin' recently. But you would be this desperate if you had this cake. It's a wonderful cake for many reasons, one of them being it takes five minutes to make because it's not from scratch. I'm not a terribly adept baker, so Betty Crocker often helps an old girl out. I also like this cake because it's delicious: much more so even the next day as it gets fudgier and moister. Positively delightful with a tall, cold glass of milk. Swoon.
Moist (as all heck) Chocolate Bundt Cake
- 1 box chocolate cake mix
- 1 3.5 oz chocolate instant pudding mix
- 1 container (aka 2 cups) sour cream (I know, I know...but it's soooo worth it!)
- 3 eggs
- 1/3 cup veggie oil
- 1/2 cup water
- 2 cups chocolate chips (or peanut butter chips - your call)
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter into bundt pan. Bake for 50 miutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.