1 pkg dark chocolate cake mix (you can use Devil's Food cake mix)
1 pkg instant chocolate pudding mix
1 (16 oz) container of low-fat sour cream
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup milk
1 pinch sea salt
2 cups semisweet chocolate chips
Powdered sugar for dusting (optional)
- Preheat oven to 350°F. Grease a 10" Bundt pan with butter then flour it as well.
- In a mixing bowl, combine the chocolate cake and pudding mixes, sour cream, eggs, vanilla, oil, milk, and sea salt. Use a whisk to beat the ingredients until they are well blended (batter will be the consistency of pudding). Fold in the chocolate chips. Spoon batter into the greased and floured Bundt pan.
- Bake for 1 hour. Cake should spring back when touched. Cool for 15 minutes and then turn out onto a wire rack to cool completely. Dust lightly with powdered sugar (optional).