Ingredients
- 1 box chocolate cake mix
- 1 cup sour cream
- 1/2 cup semi‑sweet chocolate chips
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan with butter or nonstick spray.
- In a large bowl, combine the chocolate cake mix and sour cream until the batter is smooth and evenly mixed.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the semi‑sweet chocolate chips evenly over the top of the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean (a few moist crumbs are okay).
- Let the cake cool in the pan for 10–15 minutes before slicing.
- Serve warm or at room temperature — optionally with whipped cream or a scoop of ice cream.
Notes
- You can fold chopped nuts or extra chocolate chips into the batter for added texture — just be careful not to overfill.
- For extra indulgence, top with whipped cream, frosting, or a dusting of powdered sugar.
- To make a gluten‑free or dairy‑free version, use a gluten‑free cake mix and substitute dairy‑free sour cream; texture may vary slightly.
- Storing: cover leftover pieces tightly; cake stays moist for 2 days at room temperature or up to 4 days if refrigerated. Reheat slices briefly in the microwave (15–20 seconds) to restore a freshly-baked feel.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 320
- Sugar: 32g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
