Chocolate Overload Cake


1 (18.25 oz) pkg. chocolate cake mix
1 (5.9 oz) pkg. instant chocolate pudding mix
1 cup sour cream
1 cup oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips


-Preheat oven to 350ºF (175ºC).
-Grease and dust a 12 cup bundt pan with baking cocoa; set aside.
-Mix together all cake ingredients, except the chips.
-Stir in the chocolate chips and pour batter into pan.
-Bake for 50-55 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.
-Dust with powdered sugar if desired.


NOTE: For the chocoholic in you, get an extreme chocolate overload by
drizzling the cooled cake with a rich chocolate glaze (recipe follows).



Rich Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips,
butter and corn syrup. Stir until chips are melted and mixture is smooth,
then add vanilla. Spread warm glaze over top of cake, letting it drizzle down
the sides.