Too Much Chocolate Cake w Peanut Butter Chips

I made this cake this weekend and it couldn’t have been easier – or more delicious!

The recipe calls for just chocolate, but I added added some Reese’s Peanut Butter Chips. (Butterscotch chips would have been great too) And the cup of sour cream makes this cake so moist and rich!

Too Much Chocolate Cake w Peanut Butter Chips

Ingredients

1 (18.25 ounce) package 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 semisweet chocolate chips (I used 1.5 cups peanut butter chips, and half cup chocolate chips)
Directions

Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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
- I nixed the powdered sugar and opted for frosting and decorating with more peanut butter and chocolate chips.
and finally….

xoxo