Chocolate Chocolate Chip Cake
For all of you chocolate lovers out there, this one's for you! This delicious chocolaty cake gives you an extra burst of chocolate flavor from the mini semisweet chips. My favorite way to enjoy this cake is to sneak bites when it's warm and fresh from the oven! It's oh so good!! Enjoy!
To begin this recipe, pour 1 box of Duncan Hines Devils Food cake mix (16.5 oz) into a large mixing bowl.
Next, pour 1 cup of all purpose flour into the bowl.
Add 1 cup of granulated sugar to the bowl.
Next, add 3/4 teaspoon of salt to the mixing bowl.
Add 4 tablespoons of Jello Chocolate Instant Pudding mix.
Add 3 tablespoons of Hershey's unsweetened cocoa powder to the bowl.
Use a wire whisk to fluff and mix ingredients together. Be sure to break up any clumps. Set bowl aside.
In a small mixing bowl, add 3 whole large eggs.
Next, add 3 tablespoons of vegetable oil to the mixing bowl.
Add 1 cup of full fat sour cream to the bowl.
Add 1 1/2 teaspoons of pure vanilla extract to the bowl.
Next, add 1 1/2 cups of water to the bowl.
Whisk ingredients together until well blended.
Pour wet ingredients into the large dry ingredients bowl.
Using an electric mixer, blend all ingredients together until well mixed. Be sure not to over mix the batter.
Next, measure out 1 cup of mini semisweet chocolate morsels. Toss mini chocolate morsels with about 1 teaspoon of all purpose flour to prevent chips from sinking to the bottom of the pan. Pour chocolate chips into the large mixing bowl.
Using a rubber scraper, stir chips into the batter until they are evenly mixed.
For cupcakes, bake at 350 degrees until done.
For cakes, bake at 325 degrees until done.
And that's how you make the delicious WASC version of Chocolate Chocolate Chip Cake! I hope you have enjoyed this tutorial! God bless!!