There are times when we sit down to eat and Todd takes one bite and asks me if that particular recipe is written down and where he can find it. I always joke that he is just asking so that one day when I'm long gone, he can give it to his new wife to make. (He doesn't deny it!) Well, THIS is one of THOSE recipes. This cake is TO-DIE-FOR!!! I'm not even joking. Try it. Right now. Seriously...start pre-heating your oven so it will be ready for you when you're done reading this post.
Pre-heat your oven to 325.
Chocolate Chip Cake
1 bar (4 oz) German chocolate
1 pkg plain yellow cake mix
1 pkg vanilla pudding (I use cook and serve, but instant works great too)
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 cup semisweet chocolate chips
1. Pre-heat oven to 325. Lightly grease and flour a bundt pan. Set aside.
2. Break the German chocolate into 4 pieces. Grate bar until it is finely grated. Set aside.
3. Place cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend on low for 1-minute. Stop machine and fold in grated chocolate. Scrape down sides of bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-minutes more, scraping sides down again if needed. Fold in the chocolate chips. The batter should look well blended and the chocolate chips should be evenly distributed. Pour the batter into the pan, smoothing it out with the spatula. Place in oven.
4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58-60 minutes. I like to keep my cake with the side exposed to the oven up...it gets a little bit crispy and you know how I like me some crunch!