One of my biggest joys in life is feeding other people. I think it results from a combination of being both Southern and Baptist.
So it’s no coincidence that my area of service at church is with a team of people who provide the food anytime there’s a gathering. (Those Baptists. Can’t worship without a casserole.)
Last month, we fed a small group of about 25 men a BBQ lunch, complete with banana pudding and chocolate cake.
The banana pudding sucked.
Now, before you go getting mad at me for criticizing someone’s cooking, let me tell you – I made the ‘nanner puddin’.
It wasn’t my recipe, but yeah, I was responsible for the sad yellow gloop that only a few people slopped out of the dish.
But the other gal there, she brought this chocolate cake. And it was amazing. And I stole a whole piece. Yes, I stole from Christians.
What? Jesus loves me too. Even with the potty mouth.
So, anyway, I thought I’d share the recipe for this ahhhmazing chocolate concoction. Be forewarned though, if you make this, and there’s no one around to share it with, it will call to you nightly at about 3 a.m. and you’ll eat the whole thing yourself.
Or so I’ve heard.
There are no decent photos of this cake because, well, I didn’t take any. But I did mention on Twitter that it was so good I’d eat it off the floor, and MamaRiceCake called me out, so we do have this gem.
Too Much Chocolate Cake
1 (18.25 ounce) 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. In a large bowl, mix everything but the chocolate chips. Then, gently stir them in and pour the batter into a well-greased bundt pan.
Bake for 45 minutes or until the top is spongy to the touch. Invert cake onto a platter, frost with white icing when cooled.
*This is a pretty well known recipe among the potluck crowd. They say to be sure to under-bake it just a tad to keep the middle gooey. Also, you could just dust this with powdered sugar, but white icing (not vanilla, not buttercream, not cream cheese, just “white,”) will make this taste like an inside-out Hostess cupcake.