This cake is so rich and moist, hence its name. You can also make mini-muffins from this recipe. See instructions at the end.
1 package (about 18.25 ounces) sour cream fudge cake mix
or devil's food cake mix (NOT Jiffy mix)
1 3-ounce package instant vanilla pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1 6-ounce bag of semi-sweet chocolate chips, chilled
Confectioner's (powdered) sugar (optional)
Preheat oven to 350 degrees F. Beat all ingredients except chips together in a large bowl for 5 minutes at medium speed. Fold in chips by hand. Grease and flour a bundt or angel-food cake pan. Bake for 55 minutes.
Let cake cool completely on a rack, then sift powdered sugar over the top, if desired, or make your favorite chocolate frosting for the top.
To make mini-muffins:
Preheat oven to 350 degrees F. Prepare batter as above. Line mini-muffin tins with muffin papers. Fill 2/3 full. Bake 13-14 minutes.