Super Moist Chocolate Cake from Rebecca

Super Moist Chocolate Cake
Submitted by Rebecca

Chocolate Cake:
1 box devils food cake mix
1 large box instant chocolate pudding
¾ cup water
¾ cup vegetable oil
½ cup granulated or Bakers sugar
8oz of sour cream (do not substitute with fat free products)
4 large eggs

Mix all ingredients on medium speed
Once blended place mixing bowl with cake batter in refrigerator for at least an hour

Preheat oven to 350 (high elevations 365)
Grease “bundt” cake pan
Add 1 cup of chocolate chips to cake batter and blend on medium speed
Pour the cake batter mixture into the bundt pan and bake for 45-50 minutes
Test with tooth pick

Remove from oven and cool

After cake is cool turn upside down on a plate.
Prepare icing and prepare to ice cake immediately after icing is finished.

Icing:
Heat 1/3 cup of half & half
Add 4 tablespoons of butter as soon as it appears to bubble until it just starts to boil
Add 1 cup of Baker’s sugar stir constantly until all granules have dissolved to not allow to boil but make certain all the sugar granules are dissolved, this may take a few minutes
Add 1 cup of chocolate chips – stir in until fully melted, don’t cook this mixture, just melt it
While the mixture is still warm drizzle it generously over the cake.