Double Chocolate Pound Cake

Anne Whitaker

I got this recipe when my husband David was a graduate student in Chicago 25+ years ago, and it has become a family favorite! When my kids were little they called it "chocolate butt cake" instead of "bundt cake!"

1 yellow cake mix

1 (3.9 oz.) pkg. instant chocolate pudding

½ cup sugar

¾ cup vegetable oil

¾ cup water

4 eggs

1 cup sour cream

1 cup semi-sweet chocolate chips

Combine cake mix, pudding, and sugar in a large mixing bowl and whisk to remove large lumps. Add the oil, water, eggs, and sour cream and mix until smooth. Stir in the chocolate chips. Pour into a VERY well-greased and floured bundt pan. Bake at 350º for 50 minutes or until a knife stuck in the center comes out clean. Do not overbake. Cool at least one hour before removing from the pan.