She Cooks: Chocolate Dump Bundt Cake

The original recipe called it "Death by Chocolate" and Sam said to call it "Slap yo momma cake -- because it's so good it makes you wanna slap yo momma". I laughed typing that. No matter what you call it, it's darn good. And I copied the recipe right here for you.




Mix together for 2 minutes (I used my pink KitchenAid Stand Mixer because EVERYTHING tastes better when you use a pink mixer):

• 1 box of yellow cake mix
• 1 box of vanilla instant pudding
• 1 box of chocolate instant pudding
• 4 eggs
• 3/4 cup of oil
• 1 cup of sour cream (all of an 8oz tub, I used lite sour cream)
• half a 12 oz bag of semi sweet chocolate chips

Pour half the batter in a bunt pan

Then pour half of the remaining chocolate chips in (I made a layer of chocolate chunks between the two pours into the pan)

Pour in the rest of the batter and sprinkle on remaining chocolate chips. 

Bake at 350 degrees for 50 minutes exactly. I used a dark non-stick bunt pan (from my MIL, thanks Kim!) that was AWESOME and none of the cake stuck to it when I dropped it out. BUT I did let it cool for about 7 minutes before dropping it out.

It smelled wonderful and is super moist and fluffy and delicious. Sam said he would call it "surprising because the outside is chewy but the center is gooey -- it's quite a delicious contrast, if you will."

Yes, he said that. And I laughed at him. Bottom line: It's GOOD!

**A maybe tweak for next time - could drizzle a chocolate icing on top of it. Or caramel.