Recipe: Lynda Loveland's 'too much' chocolate cake
Posted December 19, 2016
Updated December 20, 2016
I asked some of my fellow moms at WRAL to share some of their favorite holiday recipes. WRAL anchor Lynda Loveland tells me she made this one for Thanksgiving and her three kids went nuts!
"They ate huge chunks of it!" she tells me. "It's almost a death by chocolate! I topped it with melted milk chocolate chips and a little bit of cream."
Here's the recipe and check our Holiday Recipe page for more.
Too Much Chocolate Cake
1 package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
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.