Chocolate Cavity Maker Cake Recipes

CHOCOLATE CAVITY MAKER CAKE

Steps:

• Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350° F (175° C).
• In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.
• Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick).
• In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.
• Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
• Fold in chocolate chips. Batter will be thick.
• Spoon into prepared pan.
• Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then run a knife around sides and turn out and cool completely on wire rack.
• My notes: I preheat oven to 355° since you lose heat when you open the door. When cake goes in the oven, I reduce oven temp to 345°.
• This recipe makes a lot of batter, but it didn't spill over. The toothpick method doesn't work on this very moist chocolate chip cake.
• Freezing not recommended if you want the chips to remain gooey. Otherwise they may re-solidify.