Triple Chocolate Cake

So remember how I admitted I love box cake? Here is a recipe that takes box cake to the next level and will trick people into thinking that you made it from scratch. I have actually made this one before so I knew how delicious it was. Sometimes I like experimenting with healthy alternative recipes because I like to have my cake and eat it too. As in, I want to be skinny but still eat cake. This is unfortunately not one of those recipes. No matter which way you spin it…greek yogurt will never produce the same dense,thick, and fudgy chocolate cake that I want. (PS I don’t know how to spell fudgy.Fudgey? MS Word keeps telling me they are both wrong. I hate misspelled words and that squiggly red line is really ruining my day but I can’t use any other word to describe it!)

This cake is best made in a bundt pan but I could also see this being made in a bread loaf pan. I suggest this only because there is so much flavor to the cake, you will not want to frost it. Bundt pans make pretty cakes and I feel professional when I have good presentation instead of just taking bites out of the pan with a plastic fork. This is a very rich and heavy cakes so don’t be surprised when you take it out of the oven and it feels like you are picking up a small child. Speaking of children…if you do want to add something sweet to the cake, I suggest using warm raspberry jelly. I actually learned this trick from my friend who had a cholic baby so she could not have dairy. She used to use heated jelly instead of frosting on cakes and breads and it was surprisingly tasty. Except eating dairy free food all the time is certainly not tasty. Remind me again to never have kids please!

INGREDIENTS:

1 (18.25 ounce) box devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream

1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups mini semisweet chocolate chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F
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 40 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool the cake thoroughly before removing from the pan.