CHOCOLATE CHOCOLATE CHIP CAKE
1 18.25-oz package chocolate cake mix (I use the Devil's Food from Duncan Hines)
1 3.9-oz package instant chocolate pudding mix
1 cup vegetable oil
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius). Grease and flour a bundt pan. I love the Crisco spray (like Pam) that has flour in it.
2. Combine cake mix, pudding mix, oil, eggs, hot water, sour cream and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into bundt pan.
3. Bake for 1 hour. Allow to cool for 10 minutes, then invert cake onto wire rack and let cool completely.
DARK CHOCOLATE GLAZE
4 oz semi-sweet dark chocolate (again, I like Ghirardelli's)
3 tbsp butter
1 tbsp milk
1 tbsp light corn syrup
1/4 tsp vanilla
In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. When glaze is cool, pour onto cake. Let glaze run down sides. Chill about 10 minutes to set glaze.