Decadent Chocolate & Coffee Cake

1 box devil's food cake mix
1 – 3.9oz package instant chocolate pudding mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup sour cream

1/4 cup espresso or strong coffee (room temperature)

1 3/4 cups semisweet chocolate chips

Preheat your oven to 350 degrees F (175 degrees C). While the oven is preheating, grease and flour a 10-inch bundt pan.

Using a large bowl, empty 1 box of devil’s food cake mix. Add 1 package instant chocolate pudding mix and stir together.

Make a well in the center of the mix and pour in ½ cup water, ½ cup oil, 4 eggs and 1 cup of sour cream. Pour the ¼ cup of espresso on top.

Beat mixture on low speed until blended. Scrape the sides of the bowl to make sure ingredients are all incorporated. Beat an additional 4 minutes on medium speed. Gently stir in chocolate chips.

Pour batter in to the prepared 10 inch Bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Check often; do not over bake! Allow to cool.

You may leave this delicious cake unfrosted or sprinkle with powdered sugar. If you are really into chocolate overload, try out our recipe for Rich Mocha Frosting. Whatever you decide, this recipe is sure to be a “keeper”.