1
box (3.9 oz) chocolate fudge instant pudding and pie filling mix
1
cup semisweet chocolate chips
Rich Chocolate Glaze
3/4
cup semisweet chocolate chips
3
tablespoons butter
3
tablespoons light corn syrup
1 1/2
teaspoons water
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Steps
1
Heat oven to 350°F. Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2
In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with electric mixer on medium speed 2 minutes, scraping bowl occasionally (batter will be very thick). Stir in 1 cup of the chocolate chips. Spoon and spread evenly in pan.
3
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes in pan. Run metal spatula around outer and inside edges of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 2 hours. Transfer to serving platter.
4
In 1-quart saucepan, heat Glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
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You don’t want to lose even a drop of this divine batter, so measure the volume of your fluted tube cake pan using water to make sure it holds 12 cups. If the pan is smaller than 12 cups, the batter will overflow during baking.
It's very important to grease and flour or use baking spray with flour to coat the pan. It will help with successful removal of the cake from the pan.
Chocolate milk puts this cake over the top, but 2% white milk can be substituted.
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