Damn Good Chocolate Bundt Cake

Lately, I’ve been having such bad writers block.

Like, terribly bad. It’s brutal.

Normally, I’m like a fountain of stories, always spewing out some kind of strange tale of my own personal reality. But lately? I can’t think of a single thing. I’ve told all my good stories – the ones so far, anyway. And if I could predict into the future, I’d probably tell you the story of how I fell madly in love with a total hunk and we lived happily ever after in New York City.

But in reality, I’ll probably tell you the future story of how I unknowingly went on another date with a convict and he made me buy my own froyo. So there’s that.

Ingredients

• 1 box chocolate fudge cake mix
• 1 small box sugar free/fat free instant chocolate pudding mix
• 4 eggs
• ½ cup oil
• ½ cup buttermilk
• 1 cup sour cream
• ¾ cup heavy cream
• 1 cup (8 oz) semi-sweet chocolate chips
• About ⅔ cup miniature chocolate chips, for garnish

Instructions

1. Preheat oven to 350 degrees F. Liberally grease a large bundt pan with cooking spray and set aside.
2. In a large bowl, combine the cake mix, pudding mix (just the dry mix), eggs, oil, buttermilk and sour cream with a handheld electric mixer on medium-low speed. Beat for 2 minutes or until combined and smooth. Pour into the prepared pan and smooth out the top.
3. Bake for approx. 45-55 minutes or until a toothpick or knife inserted near the center comes out clean. Cool completely before inverting onto a wire rack.
4. .............................

for full recipes please see: thedomesticrebel.com

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