I am a volunteer on the Hospitality Committee at my childrens’ schools and monthly I am asked to make a different recipe.  Please do not think I am some uber volunteer.  I am not much for the mom-petition that takes place between the real volunteers, but I know where my talents lie.  I can cook so this is where I choose to do my part.  Two weeks ago I was asked to make Chocolate Pound Cake for a meeting and I remembered a cake that my friend Rachael makes.  It really is the most delicious moist chocolate cake I have ever tasted, and it is easy!  The two key ingredients that you cannot substitute are the Betty Crocker Butter Yellow Cake Mix (not plain yellow cake mix) and the Jell-O Chocolate Fudge Pudding Mix.  I served it with a Buttermilk Glaze but to be honest it made it too sweet.  Save yourself the trouble and serve it plain.  Sprinkle it with a little powedered sugar if you feel the need to get crazy.

The Best Chocolate Pound Cake

1 Betty Crocker Super Moist Butter Yellow Cake Mix
1/2 cup of sugar
1 small package Jell-O Chocolate Fudge Pudding Mix
3/4 cup of water
3/4 cup of canola oil
4 eggs
8 ounces of sour cream
1 heaping cup of Hershey’s Semi-Sweet Chocolate Chips

Mix the dry ingredients (get the lumps out) and wet ingredients in separate bowls.   In one bowl combine the dry and wet mixtures together using a fork.  Add chocolate chips and stir until combined.  Place the mixture into a bundt pan coated with Baker’s Joy or Pam for Baking.  Bake at 350 degrees for 56 minutes.

Enjoy