To much chocolate cake with caramel icing

Name: To much chocolate cake with caramel icing
Cuisine: American
Ingredients: 1 (18.25 ounce) package devil's food cake mix; 1 5.9 ounce) package instant chocolate pudding mix; 1 cup sour cream; 1 cup vegetable oil; 4 eggs; 1/2 cup warm water; 2 cup semisweet chocolate chips; 1/2 can vanilla frosting; 1/4 can caramel ice cream topping; 1 mix both ingredients together and drizzle over cake

breadnnbutter @Breadnnbutter

simple and good

breadnnbutter @Breadnnbutter

simple and good

Saved

Ingredients

cake
1(18.25 ounce) package devil's food cake mix
15.9 ounce) package instant chocolate pudding mix
1 cupsour cream
1 cupvegetable oil
4eggs
1/2 cupwarm water
2 cupsemisweet chocolate chips
simple caramel frosting
1/2 canvanilla frosting
1/4 cancaramel ice cream topping
1mix both ingredients together and drizzle over cake

Saved

Steps

1

Preheat oven to 350°F (175 degrees C)
2

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, drizzle caramel frosting