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Friday, April 18, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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TOO MUCH CHOCOLATE CAKE
Desserts
Contributed by: Pat Copening
Ingredients:
  • 1 package devil’s food cake mix
  • 1 (5.9 oz.) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1â�„2 cup warm water
  • 2 cups semisweet chocolate chips
  • Powdered sugar, optional
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chocolate chips and pour batter into a well greased 12-cup Bundt pan. Bake 50 to 55 minutes or until top is springy to the touch and a toothpick comes out clean. Cool the cake thoroughly in the pan (at least an hour and a half). Invert onto a plate, and dust with powdered sugar if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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