My friend, Heather, told me about this awesome chocolate cake recipe.  I figured, coming from her, it must be pretty incredible, because she’s not the biggest fan of chocolate cake.  If she says it’s fabulous and moist, it must be!

So, I decided to make it for Jason’s birthday.  Jason is not much of a cake fan, but he always loved my mother’s Chocolate Mayonnaise Cake, because it’s so moist.  Heather’s recipe (which she got from her sister-in-law, who got it from someone else) sounded similar.  But it’s not.  It’s even better.

The recipe calls for baking in a bundt pan, but since I don’t have one, I baked it in two 9″ rounds and made a layer cake.  I must say, frosted as a layer cake, it’s still incredibly good, especially when you buy the triple-chocolate frosting that also has chocolate chips in it.

One word: Yum.

Okay, more than one word: Oh my freaking wow, this is soooooooo good.

THE Cake:

1 box Devil’s Food Cake
1 large box instant chocolate pudding
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
1 1/2 cups chocolate chips

Preheat oven to 350 degrees F.  Mix cake mix and instant pudding in one bowl.  Mix sour cream, eggs (one at a time), oil, and water in a separate bowl.  Pour wet mixture into dry mixture and stir together.  Batter will be extremely thick.  Add chocolate chips and mix through.  Pour into greased bundt pan and bake for 45-55 minutes.  Let cool on a wire rack for 10 minutes.  Turn it out of the pan and continue to cool completely.

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Yes, the boys insisted on 35 candles.  He did manage them all in one breath!


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