Recipe--Triple Chocolate Cake (without frosting!)

Although our family has undergone a diet overhaul, we do enjoy an occasional treat, especially on birthdays. This recipe has come back over and over as a family favorite. It is rich and moist and satisfies chocolate cravings.

We discovered recently--due to an emergency culinary situation--that if you lack a chocolate cake mix, you can substitute a butter/yellow cake mix, if you add ½ cup of cocoa powder and a little extra sugar to the mix. Another tip from a dear friend of ours is that if you are in need of a really chocolate-y cake, you can drizzle your slice with chocolate syrup. But for me personally, triple chocolate is enough!

Triple Chocolate Cake

1 box chocolate cake mix with pudding in the mix

4 eggs

½ cup oil

½ cup milk

8 oz. sour cream

1 box instant chocolate pudding

1 cup chocolate chips

Powdered sugar

Grease Bundt pan. Combine all ingredients except chocolate chips and powdered sugar. Mix with an electric beater until well combined. Stir in chocolate chips. Pour into pan (it will be thick). Bake at 350°F for 45-52 minutes. Cool 15 minutes in pan. *Tip:* When taking the cake out of the pan, first run a table knife carefully around outer and inner edges of bundt pan to loosen cake. Then put a plate on top of the pan and slowly flip the cake onto the plate. Cool completely. Sprinkle top of cake with powdered sugar before serving. Enjoy!