Author of Ed Engoron’s Choclatique, Running Press, 2011
I was filling in for another contestant who had gotten sick right before the competition started for a Bundt Cake cook-off at the Texas State Fair. I had less than 3 hours to create a recipe, purchase the ingredients and bake the cake. I was a bit nervous, but found a “fast-scratch” solution. This recipe couldn’t be any easier! No one would ever believe it starts with a package cake mix and instant pudding. The only other ingredients are sour cream, eggs, vegetable oil and, of course Choclatique Dark Chocolate Chips. Blue Ribbon Chocolate Cake is a moist, intensely-flavored chocolate cake that will last for days if your friends and family allow.
Prep Time: 20 minutes
Bake Time: 50 to 55 minutes
Cool Time: 90 minutes
Cooling Time: 2 hours
Yield: 12 Servings
1 (18.25 ounce) package devil’s food cake mix (I use Betty Crocker or Duncan Hines)
1 (5.9 ounce) package instant chocolate pudding mix (I use Jell-O brand)
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups Choclatique Dark Chocolate Chips
- Preheat an oven to 350º F.
- 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 9-or 10-inch Bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.
ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.