These days most of the recipes I write or read about are all stored digitally. It’s certainly convenient to be able to just do a search and up pops what you’re looking for. But sometimes I really miss pouring over actual cookbooks, magazines and bits of looseleaf paper or index cards with old family recipes scribbled down. Most of those cards were stained with flour, butter or spots of spilled vanilla extract from the hundreds of times they had been right there in the kitchen in the middle of the action…oh, the stories those cards could tell! That is always how I know an old family recipe is really loved…the more stains…the more times it was made and devoured! But, as I was digging through the collection in my garage looking for things to post, I ran across one I really had no memory of. It’s written in the smooth handwriting of my mom at a much younger age than now…as my son pointed out! But I decided to give it a try! Here is the result.
Combine the cake mix and dry pudding mix…
Mix everything else together…
Time to lick the beaters…
Fold in the chocolate chips…
Pour into pan…
Time to lick the bowl…
- 1 box yellow cake mix
- 1 (40z) box instant chocolate pudding mix
- 4 eggs
- 1 (8 oz) carton sour cream
- 3/4 cup vegetable oil
- 3/4 cup water
- 6 oz. chocolate chips, milk or semi-sweet (your choice)
- Glaze recipe below
Preheat oven to 350. Grease and flour or spray bundt pan. In large mixing bowl, combine cake mix, pudding. Then, add other ingredients through water. Mix on low about 30 seconds to combine. Then mix on medium about 3 minutes. Fold in chocolate chips. Pour into bundt pan and bake at 350 for 45-50 minutes until pick inserted in center comes out clean.
- 1 cup powdered sugar
- 2 T evaporated milk
- 1 tsp. vanilla
Mix ingredients until smooth and pour over warm, not hot, cake. If you don’t want to open up a whole can of evaporated milk for just 2 T, you can use regular milk instead.
I used about half of what was left from the 12 oz bag of chocolate chips and melted them in a double boiler. Just put a small amount of water in a sauce pan and warm it to simmering. Place a mixing bowl over it so that it is not touching the water. Place the chips in mixing bowl and heat gently, stirring until melted. You could just drizzle this over cake…but I added that mixture to the above glaze mixture for a chocolate glaze. You’ll need one or two more tablespoons of milk. Just add a little at a time to reach desired consistency.
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