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Triple Chocolate Cake


This cake is best served warm, so you might want to serve immediately or place each piece in microwave for about 15 seconds.


• 1 Package of Duncan Hines Butter Fudge Recipe cake mix
• 1 - 5 oz Package instant chocolate pudding
• 4 eggs
• ½ cup oil
• ½ cup hot water
• 1 cup sour cream
• 1 - 12 oz package of semi sweet morsels
• ¼ cup confectioners/powder sugar

1. Preheat oven 350 degrees. Grease Bundt pan.
2. Set aside ½ cup of semi-sweet morsels for topping.
3. Combine:
- Duncan Hines Butter Fudge Recipe cake mix
- Instant chocolate pudding
- Eggs
- Oil
- Hot water
- Sour cream
- Rest of the package of semi-sweet morsels\
4. Mix well with spoon. The batter will begin to get very thick, and might look like brownie mix instead of cake mix, but that is okay.
5. Pour the batter into the greased Bundt pan and cook for 50-55 minutes. Once cake is finished cooking, remove from oven and cool for at least 15 minutes. 
6. Once cooled, flip cake upside down onto a plate and remove pan. Now it is time to add the topping.

1. Melt the ½ cup of semi sweet morsels in a pan on the stove. Once all morsels are melted, add ¼ cup of confectioners’ sugar to the pan and mix. The topping should be liquid enough to pour, if not liquid enough you can add more sugar, but a ¼ cup should be enough. 
2. Once the topping is well mixed, pour over the top of the cake, letting it run down all sides. Let cake sit for about 5 minutes.



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