I was served the original recipe at a friendshome and loved it. It’s moist even without the frosting. Theadded variations are my own. Recipe submitted by Lyn Jones fromBuffalo, NY.
Recipe: Debbie’s ChocolateCake
1 (18.25-ounce) package devil’s food cakemix
1 (4-ounce) package instant chocolate pudding
3/4 cup sour cream
3 large eggs
2/3 cup vegetable oil
2/3 cup water
1 cup semisweet chocolate chips
3 tablespoons powdered sugar, optional
Makes 12 servings.
- Use yellow cake mix, instant vanilla puddingand 2 teaspoons of almond extract.
- Mix 2 teaspoons of instant espresso inwater and use chocolate raspberry chips.
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