With our Baby Girl having milk and soy intolerances, I have been hard pressed to find some CHOCOLATE that I can eat. There are very few chocolates or chocolate cakes or cookies or, obviously, ice creams, that do not contain some form of dairy. I was VERY excited when a friend shared this recipe with me.
This cake is so good that no one who has tried it, even those not on a special diet, can tell anything is different. It's very moist and rich. AND it's super easy to make. Easy chocolate is definitely right up my alley.
Note: Make sure you pay attention to the name brands of the ingredients I've used. I would recommend always double-checking labels, as well, just in case the company changed their recipe.
Courtney's Fabulous Chocolate Chocolate Cake
3 large eggs
1 lg. box instant chocolate pudding (Jello)
1 box Devil's Food cake mix (Duncan Hines)
1/2 c. vegetable oil
1/2 c. water
12 oz. bag chocolate chips (Ghirardelli semi-sweet)
Mix together all ingredients except chocolate chips. Stir in the chips after everything else is well-blended. Bake in greased bundt pan @ 325 degrees for 55-60 minutes. Test for doneness with toothpick. Cool for 10 minutes before transfer to cool completely. I like to sprinkle powdered sugar on top after the cake is cool.