I had to try out my new bundt pan, so I found a recipe from my Simple and Delicious magazine and made a few changes. (sorry, some of the measurements aren't exact)
1 box white cake mix
1/3 cup sugar
4 eggs
8 oz. sour cream
2/3 cup canola (or vegetable) oil
2 Tbsp. baking cocoa
1 1/2 cups mini chocolate chips
Splash of vanilla
For the topping:
Bag of Special Dark Chocolate Chips
Heavy whipping cream
In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of batter into another bowl. Stir in cocoa until blended, then add 3/4 cup of the mini chocolate chips. In the white batter add the remaining 3/4 cup of choc chips and a good splash of vanilla.
Spoon batters alternately into a greased 10-in fluted bundt pan. Bake at 350 for 50-60 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool.
In a bowl combine the special dark chocolate chips and a good splash of heavy whipping cream. Microwave until melted, mix until smooth and runny. Drizzle to coat the cake with as much topping as you like. I completely covered mine.
In a bowl combine the special dark chocolate chips and a good splash of heavy whipping cream. Microwave until melted, mix until smooth and runny. Drizzle to coat the cake with as much topping as you like. I completely covered mine.
