Chocolate Cake

From "The Cake Doctor"

1 pkg Duncan Hines Devil's Food cake mix

1 pkg (3.9 oz) chocolate instant pudding mix

4 large eggs

1 c sour cream

1/2 c warm water

1/2 c vegetable oil

1 1/2 c chocolate chips

Preheat oven to 350.  Place all ingredients, except chocolate chips, in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Stop and scrape sides.  Increase mixer speed to medium speed and mix 2-3 more minutes, scraping the sides again if needed.  The batter should look thick and well combined.  Fold in the chocolate chips until well distributed.  Lightly spray a 12-cup Bundt pan with vegetable oil spray then dust with flour.  Pour batter into prepared pan.  Bake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan...about 45-50 minutes.  Remove from oven and cool on a wire rack for 20 minutes, then invert it onto rack or plate to cool completely.  OR invert onto serving platter and serve warm.

Optional Ganache:  

3/4 c heavy whipping cream

8 oz semisweet chocolate, finely chopped (I just use choc chips)

Place the chocolate into mixing bowl and set aside.  Pour whipping cream into a small, heavy saucepan and bring to a boil over medium heat, stirring continuously.  When cream has been brought to a boil, pour immediately over chocolate and stir until the chocolate is melted.  Let stand at room temperature for 10 minutes before spooning over cooled cake.  

***Variation:  To make a mint-chocolate cake that is out of this world, substitute Andes mint chips for the chocolate chips in the cake and add mint extract (not peppermint) to the ganache.  When adding the extract, add tiny amounts at a time and taste after mixing it in really well.  Add more in small increments until you reach your desired "minty-ness."  After spooning glaze over the cake, top with andes mint pieces for decoration.  Delicious!