This is a doctored up cake mix recipe and it’s one of my favorites! Lately, I’ve been skipping the German chocolate if I don’t have it on hand and it turns out just as good. I’ve added a few tablespoons of flour to the cake mix due to the new smaller sizes (15.25oz) of most cake mixes on the market.
yellow cake mix, plus 3 T flour
8 oz chocolate chips
4 oz German chocolate, grated
1 pkg. (3.9 oz) vanilla instant pudding
8 oz sour cream
1/2 cup oil
3/4 cup water
Grease and flour bundt pan or use a 9×13 pan. Mix together all ingredients except chocolate. Fold in chocolate. Bake at 350 degrees for 50 – 60 minutes. Keep checking using the tooth pick test to make sure you don’t overcook. Let cool completely. Sprinkle with powdered sugar or drizzle with chocolate ganache.
2/3 cup semi-sweet chocolate chips
1/4 cup cream or half-and-half
1/2 teaspoon vanilla extract
In a saucepan, add the chocolate and cream and place it on a low heat. Stir until the chocolate has melted. Remove from the heat and stir in the extract. Allow to cool for at least 5 minutes to thicken. Give it a stir and drizzle it over the cake.
Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In a small microwave-safe bowl or measuring cup, heat the cream or half-and-half on high power just until it begins to bubble and show signs of boiling, about 1 minute. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit. Drizzle over the cake.