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| 1 | Box chocolate cake mix |
| 1 | Box (4-serving size) instant chocolate pudding |
| 1/4 Tasse | oil |
| 1/4 Tasse | Water (I sometimes substitute grand marnier here) |
| 1/2 Tasse | sour cream |
| 4 | eggs |
| 12 x ca. 30 g | chocolate chips semisweet |
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Mix ingredients, in order. Pour into greased Bundt pan. Cook at 350 for 55 minutes. Cool 15 minutes and remove from pan. Believe me, frosting is not necessary with this cake. It's from Dom DeLuise's cookbook and is called Death by Chocolate Ii. (Death by Chocolate I is completely from scratch)
Additional Notes (mine, not Dom D's):
1. This stuff is *very* thick. I skipped the mixers and just used a spoon to mix for about 3-4 minutes until there was no more visible dry ingredients.
2. You might want to up the 1/4 cup oil to 1/2 cup oil. I did this and had a significantly moister but still dense cake.
3. This cake will most likely vary by the type of chocolate cake mix bought. My best results to date were by using the chocolate "pudding in the box" cake mix combined with 1/2 cup oil.
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