A Slice of Chocolate Heaven

I take issue with the name of this cake...there is no such thing as too much chocolate!  Like the name implies, this cake is indeed super chocolatey, super moist, and super delicious!  This is my go-to recipe for chocolate cake.  You can stack it in layers and cover it with chocolate buttercream frosting, or bake it in a Bundt pan and give it a simple drizzle of chocolate powdered sugar glaze like I did this past weekend.  Honestly, it's delicious enough on its own with no topping at all.  I guarantee you will get a ton of compliments from anyone who takes a bite.  I have heard that when you slice into a cake, all of the calories fall out, so bake this cake the first chance you get and enjoy every bite of chocolatey goodness!

"Too Much Chocolate" Cake
recipe courtesy of allrecipes.com

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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 12 cup bundt pan.
3. 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 at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.