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Ingredients

1 (18.25 ounce) package chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 2 cups sour cream 4 eggs 1 cup water ¾ cup vegetable oil 1 cup semisweet chocolate chips

Nutrition Info

384.1 calories carbohydrate: 37.5 g cholesterol: 59.2 mg fat: 25.8 g fiber: 1.6 g protein: 5 g saturatedFat: 8.7 g servingSize: - sodium: 398.4 mg sugar: 22.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

1 - 10 inch Bundt pan

A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.