Notes
Ingredients
- 1 box chocolate cake mix
- 4 large eggs
- ⅓ cup oil
- 1 cup milk (or water)
- 2 to 3 tablespoons cocoa powder (optional)
- 1 cup chocolate chips
- Preheat oven to 350°F. Grease the bundt pan thoroughly.
- In a large bowl, combine cake mix, eggs, oil, and milk. Mix until smooth and lump free.
- Add cocoa powder, if using, and mix gently.
- Fold in chocolate chips evenly.
- Pour batter into the prepared bundt pan and tap lightly to remove air bubbles.
- Bake 35 to 40 minutes, until a toothpick inserted comes out clean.
- Let the cake rest in the pan for 10 to 15 minutes.
- Invert onto a plate and cool completely before slicing or glazing.
- Grease every groove of the pan thoroughly to prevent sticking
- Let the cake rest before inverting to avoid breakage
- Milk gives a richer flavor than water
- Add cocoa powder for a more intense chocolate taste
- Room temperature, covered, up to 3 days
- Refrigerate up to 1 week
- Freeze unglazed cake up to 3 months