Chocolate Chip Sour Cream Cake for Valentine's Day

Chocolate Chip Sour Cream Pound Cake

This recipe has been around for a long time, but it is one of those stand-bys that I go to frequently. My version is somewhat different in that it uses dark chocolate, which I prefer. Wonderfully moist and chocolatety....serve it to all those terrific people you know and love and don't just save it for Valentine's Day.

1 dark chocolate cake mix of your preference
1 small instant chocolate pudding mix
4 eggs
1 cup canola oil
1/4 cup water
1 teaspoon vanilla
8 ounces sour cream
6 ounces mini chocolate chips OR dark chocolate chips

Stir together the cake and pudding mixes; beat in the eggs one at a time. Add the oil, water, vanilla and sour cream and beat until well blended. Stir in the chocolate chips. The batter will be very thick. Pour into a bundt pan that has been coated with cooking spray. Smooth out the batter and lightly tap several times on the countertop. Bake at 325 degrees for approximately 1 hour. Turn onto cake plate while still warm. You can dust it with powdered sugar or dark cocoa, but I usually just leave it plain.

Serve it as is or topped with whipped cream, ice cream, raspberry coulis or fresh berries. Your mouth will love you!