Amazing Chocolate Chip Pound Cake

Last night we celebrated Rebecca’s 21st birthday at YSA FHE. I wanted to make a cake; she wanted chocolate. I wanted it to be yummy, but I wanted to take a Sunday afternoon nap so No Frosting. We tried this recipe from the Chocolate Cake Mix Doctor cookbook. It was simply delicious, decadent, rich, and amazing!

PAM with flour for dusting the pan
1 package chocolate cake mix (original said German chocolate)
1 package (big box) chocolate instant pudding
1 cup sour cream (16 oz. tub)
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1-1/2 cups Ghiradelli dark chocolate chips

Preheat oven to 350. Mist & flour a 12-cup Bundt pan. Shake out excess flour. Set pan aside.
Place all ingredients in a stand mixer  except the chocolate chips. Blend for a minute, scrape down the sides, blend a few minutes more. Batter will be thick & well-combined. Add chocolate chips & mix. Pour into Bundt pan & smooth prepared batter with a rubber spatula. Place pan in the oven.
Bake the cake for 58-62 minutes, until it springs back when lightly pressed with your finger & is just starting to pull away from the sides of the pan. Cool on wire rack for 20”.
No frosting or glaze needed. Just lots & lots of ice cream or milk. It is very rich.