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Black Velvet Cake Ingredients: 1 chocolate fudge cake mix 1 small package (3 ounce) chocolate fudge instant pudding mix 12-ounce package semi-sweet chocolate chips, divided into 3 parts 4 eggs 1/2 cup oil 1/2 cup water 1 cup sour cream Confectioners' sugar Directions: Batter and chocolate chips will be used in 3rds. 1/3 of chocolate chips = 2/3 cup 1/3 batter = approximately 2 cups Preheat oven to 350°F. Grease (do not flour) Bundt pan. Mix above ingredients, except chocolate chips and confectioners' sugar, for 5 minutes with an electric mixer. Cake batter will be thick. Add 1/3 of the chocolate chips to the batter and mix in by hand. Pour 1/3 of the batter into greased Bundt pan and smooth out evenly. Sprinkle 1/3 of the chocolate chips evenly over the batter. Top with another 1/3 of the batter mixture, smoothing over the chips. Sprinkle remaining chocolate chips and cover with remaining batter, smoothing over chips. Bake at 350°F for 50 to 55 minutes until cake tests done. Let stand in pan for 5 minutes before inverting onto cake plate to cool completely. Once cake is completely cool, top with confectioners' sugar (a sifter works nicely for this). Cover with foil or store in an airtight container if possible. |