Too Much Chocolate Cake

For Jessa's birthday, I made a delicious cake using two recipes from Allrecipes.com. It was a BIG hit! Many people commented that the cake looked professional, and tasted awesome. Somehow this cake manages to seem both rich and light at the same time. The flavor is a chocolate-lover's dream. The texture is moist and spongey. The best thing about this cake is how easy it is to prepare, and yet how impressive it turns out.

Too Much Chocolate Cake

1 (18.25 oz) package devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Satiny Chocolate Glaze

3/4 cup semisweet chocolate chips

3 tablespoons butter

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

Directions

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

(Or just microwave first three ingredients for about a minute, then add vanilla extract.)

Pour Satiny Chocolate Glaze over Too Much Chocolate Cake (after cooling), sprinkle with some mini chocolate chips, then voila! You're done! Now you can share your creation with a few lucky friends.

Enjoy :) 

-Little Chef