Chocolate Pudding Fudge Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (4 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup milk
• 1/2 cup vegetable oil
• 1/2 cup coffee
• 4 eggs
• 2 cups semisweet mini chocolate chips
• 6 tablespoons butter
• 1 cup semi-sweet chocolate chips
• 1/2-1 cup raspberry preserves (optional)

Recipe

• 1 preheat oven to 350 degrees. grease and flour a 10 inch bundt pan.
• 2 in a large bowl, combine cake mix, pudding mix, sour cream (you can use light sour cream), milk, oil, coffee (you can use water instead of coffee) and eggs. beat for 4 minutes, then mix in 2 cups chocolate mini chips.
• 3 pour batter into prepared pan. bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
• 4 to make the glaze: melt the butter and 1 cup chocolate chips in double boiler or microwave until smooth. at this point you could spread raspberry preserves over the top of cake and then drizzle glaze over the preserves.
• 5 hint: you could use raspberry chips in place of chocolate chips if you desire. also, if you decide to use the raspberry preserves they might spread better if warmed first.