You know how it goes: you remember a food as being life-alteringly good. You build it up and build it up in your mind till you just can’t stand it anymore. You hunt and track down the recipe and make it… only to find that it’s just not as great as you remember.
That was not the experience I had with this cake. Not even close!
Ten years ago (!!!) my dear friend Sandy made this cake for me and I have remembered it ever since then as kind of being the be-all, end-all of chocolate cakes. It was moist and chocolately and amazing and delicious and worth every single calorie in it (are we still counting those?). I finally got the recipe from her and made my own this week. It is everything I remembered and more.
The Kiddo’s babysitter left for college recently (the nerve!) and we wanted to send her something sweet from home, so I made mini loaf cakes rather than the original Bundt form in the name of easier mailing. I’m happy to report it worked just fine.
You will need (you will die at how easy this is):
- One box yellow cake mix — not the kind with pudding in the mix
- One box instant chocolate pudding (3 3/4 oz)
- One box instant vanilla pudding (3 3/4 oz)
- 1/2 cup oil
- 4 eggs
- 1 1/2 cups water
- 1 cup chocolate chips
Do you see what I’m saying? Something that tastes this good should surely involve more effort.
- Grease and flour a 10 inch tube or Bundt pan; in my case I used three mini loaf pans (8x3x2)
- Combine cake mix, pudding mixes, oil, eggs, and water and beat 2-4 minutes at medium speed till everything looks smooth
- Stir in chocolate chips
- Bake in prepared pan(s) for 50-60 minutes at 325 degrees (the mini loaf pans took about 45 minutes) till a toothpick in the middle comes out clean.
The beauty of this cake is that it keeps getting better — it’s even more incredible the second day and so on, so it’s perfect for mailing.
Go make this now. Do not pass go, do not collect $200. Make the cake. You will not be sorry.