This cake always makes me remember bringing my now 11 year old son home from the hospital after he was born. My mom baked this cake and she brought me a big slice of it, probably offering to hold the little dumpling while I ate the cake.
Please tell me I’m not the only one to associate food with life events.
I would appologize for sharing two chocolate cakes in one week, but how can that be a bad thing? I’ve seen many versions of the recipe. This one comes from a 1998 copy of Quick Cooking.
Here’s what you’ll need:
Ignore the vanilla in the picture. It snuck in while I wasn’t looking.
- Devil’s food cake mix
- 1 pkg. instant chocolate pudding (small box)
- 3 Tbs. cocoa
- 1-3/4 cups milk
- 2 eggs
- 1 bag chocolate chips
- powdered sugar for the top
Combine all the ingredients (except the chocolate chips and powdered sugar) in a mixer bowl. Mix until well combined. Stir in the chocolate chips. Pour into a well-greased bundt pan. Bake at 350 degrees for 55-60 minutes, or until a toothpick comes out clean.
Cool the cake for 10 minutes and then remove it from the pan. Cool completely before dusting with powdered sugar.