Chocolate Cavity Maker Cake
My daughter loves to make this cake. It's very rich and moise and you don't need to frost it.
1 (18.25 oz) pkg Devil's Food cake mix
1 (3.9oz) pkg instant Devil's Food pudding mix
1 (16 oz)
container sour cream
1/3 cup canola oil
1/2 cup Irish Cream flavored liqueur
cups semisweet chocolate chips (I prefer dark chocolate chips, though when I can find them)
oven to 350°F. Grease and flour a 10 inch Bundt pan. (Pam makes a baking spray that makes this a lot easier now.)
a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and liqueur. Beat until ingredients are well blended.
Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour, or until cake springs
back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
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