I’m back with another family recipe! This time, it’s from my grandmother and her ever-increasing collection of church cookbooks. This cake really defines summer for me. We only saw my grandma during the summer, and she usually had this chocolate chip pound cake ready and waiting for us when we walked through the door, sometimes even with some powdered sugar sprinkled on top.
My mom says she tried to make this cake once before, and it came out nothing like Grandma’s did, so I was super worried when fixing up this recipe. I’m going to set this up the same way I set up the last two recipes: I’m gonna put the recipe down, then take you through it step-by-step (and luckily, there aren’t that many steps!
- 1 cup oil (I used vegetable oil)
- 1 box instant chocolate pudding mix
- 4 eggs
- 1 tablespoon vanilla
- 1/4 cup water
- 1 package butter flavor cake mix
- 1 (8 oz) container sour cream
- 1 (6 oz) package chocolate chips
- Heat oven to 325º.
- Grease bundt pan.
- Mix ingredients well and spoon into greased bundt pan.
- Bake for one hour.
- Place on wire rack and cool 10-15 minutes. Do not let it cool completely before you turn it out!
Seems simple enough, right? Honestly, it really is. It’s basically a dump-mix-bake.
I have so many childhood memories connected to this cake and I was praying I could make it turn out right. When grandma made it, it was a really dense, really rich cake, but I would eat half the cake if people turned their backs on me!
The hardest part about this recipe was waiting the whole hour for the cake to finish baking in the oven! I kept wanting to open the oven door and check on it, but I was super scared of doing so because I didn’t want the cake to fall or increase the baking time. But since my oven has NO WINDOW (a huge and disgusting oversight, but what you get for taking a cheap apartment in a college town), I had to open it to check on it a couple of times, mostly to make sure that the temperature in the oven wasn’t going too high. (I don’t know if I ever told y’all this, but my oven likes to heat anywhere from 50 – 200 degrees over what I set it to. Whoops.)
The result, though? Wonderful. It tastes just like my childhood — as long as you eat it cold. That’s right, folks: this wonderful piece of beautiful chocolate is best eaten cold. You can eat it warm, I guess, but trust me when I tell you it’s a million times better when it’s cool.
I give this recipe 5/5 stars, with a warning that you won’t be able to stop yourself from eating this. It’s very easy to make (literally – dump, mix, bake), doesn’t take too too long, and will delight everyone you serve it to. It’s also not overly sweet.
What do you think? Are you going to try this recipe? Are you looking for something that will probably impress your friends?
- Easy to make
- Literally three steps
- Doesn’t taste better when it’s warm