From Christy Clanton
This cake looked too simple to be true, but having the items on hand I gave it a go. That was a few years ago now. I almost, and I mean ALMOST wish I hadn’t of done it because since then I am expected to make this for my family EVERY weekend. I don’t mind too much because it is easy, and it allowed me to evict Little Debbie from the house. Shhhhh...my family doesn’t know how easy it really is, and I look like a culinary hero! I have even won a couple of local baking contests with it.
Recipe for Insanely Good & Ridiculously Simple Super Chocolate Cake
Ingredients
1 box chocolate cake mix (I usually use Dunkin Hines Devil’s food, but others have worked just as well.)
2 small (3.4oz) boxes of instant chocolate pudding mix
1 cup extremely strong coffee or expresso cooled down to a warm temperature (Just make sure it isn’t hot enough to start cooking your eggs.)
¾ cup oil (any low-flavor or flavorless oil works)
5 extra-large eggs (or 6 smaller ones)
¾ cup semi-sweet chocolate chips (You can skip these, but I wouldn’t. If you don’t like big chunks of chocolate like me, I use the mini chocolate chips to completely dissolve into the cake and aren’t hard little nuggets later.)
Directions
Preheat the oven to 325 degrees and grease a bundt pan with cooking spray. Set aside.
Mix all ingredients except for the chocolate chips until just combined. Then, stir in your chocolate chips if you're using them, and put the batter into the bundt pan.
Bake for around 1 hour or until a cake tester comes out cleanish. This cake is extremely moist by nature. Check it at 50 minutes, because it can go a little faster depending on your oven and pan size.
After it has cooled down, I dust it with powdered sugar when I want to feel fancy. I have frosted it before with different options, and while that is yummy, I found that the family liked it just as well plain. So, I save myself the time now. Enjoy your Insanely Good & Ridiculously Simple Super Chocolate Cake!