Chocolate Chocolate Chocolate Cake

No need for an introduction, the title says it all. I chose this name because of the chocolate cake mix, the chocolate pudding and the chocolate chips.

Ingredients:
1 package devil’s food or chocolate cake mix
1 small package instant chocolate pudding
2 cups sour cream
1 cup oil
5 eggs
1 teaspoon vanilla extract
1 package miniature semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt/fluted pan. In a large bowl, combine all ingredients except chocolate chips. Beat on low then medium speed until well blended, scraping bowl to assure all ingredients are well blended. Fold in chocolate chips. Spoon (will be too thick to pour) batter into prepared pan. Bake in preheated oven 50 – 60 minutes, until cake just starts to pull away from sides. (May be hard to test by poking with a toothpick, since you will probably hit a chocolate chip, and it will not come out dry.) Let cool in pan for 10 minutes, then invert onto serving platter to cool completely. You could serve each piece dusted with powdered sugar or glaze the whole thing with chocolate glaze (ganache), or cream cheese frosting. My wife wanted cream cheese, so ….

Pumpkin Bundt Cake

This is a nice combination of a moist bundt cake blended with some pumpkin and just enough spice to make it not dull.

Ingredients:
1 yellow cake mix
1/4 cup flour
1 small package instant vanilla or butterscotch pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 – 15 oz. or 1/2 – 29 oz. can pumpkin (not pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
pinch ground cardamom

Directions:
In a large mixing bowl, combine all ingredients. Pour into a greased and floured bundt pan. Bake at 350 degrees for 50 – 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes before inverting onto serving / storage plate. Serve with whipped cream, a dusting of powdered sugar, or a light glaze (i.e., runny frosting) with a pinch of nutmeg blended in.