Kristi’s Chocolate Cake

My friend Kristi made this cake for a meeting and we all thought it was super moist and delicious. We were shocked when she told us that it was not a scratch cake but that it was a cake mix and that it was super easy. I have made it a couple of times and I am always asked for the recipe.

1 pkg. yellow cake mix
1 large box (5-6 oz) chocolate instant pudding mix
½ cup sugar
¾ cup oil
¾ cup water
4 eggs
1 cup sour cream
12 oz. chocolate chips

Mix dry pudding, dry cake mix and sugar together in a large bowl. Add oil, water and eggs and stir. Add sour cream and chocolate chips and stir. Pour into a floured bunt pan and bake at 350 degrees for 55-60 minutes. Cool cake completely.

Chocolate Glaze: (optional) Kristi's notes- "The cake is very moist and the glaze is not necessary. I did put a glaze on it, but only half the recipe." I too put the glaze on it to when I make the cake.

2/3 c. Hershey’s cocoa, natural unsweetened
1 stick butter
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

Raspberries or strawberries (garnish but important - cuts the sweetness of the cake)

Melt butter in medium saucepan. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to desired consistency. Add more milk if needed. Stir in vanilla. Drizzle over cooled cake while glaze is warm. Garnish with raspberries or strawberries.