CHOCOLATE LOVER’S DREAM CAKE (from Marilyn Mokwa)

1 package Betty Crocker SuperMoist butter recipe chocolate cake mix

½ cup chocolate milk

1/3 cup butter, melted

3 eggs

1 container (16 oz) sour cream

1 package (4-serving size) chocolate fudge instant pudding and pie filling

1 bag (12 oz) semi-sweet chocolate chips (about 2 cups)

Heat oven to 350 degrees. Generously grease 12 cup bundt pan, lightly flour.

Mix cake mix, chocolate milk, butter, eggs, sour cream, and dry pudding mix in large bowl with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.

Bake 55 to 65 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan, cool completely, about 2 hours. Drizzle chocolate glaze over cake. Store loosely covered at room temperature.

RICH CHOCOLATE GLAZE

¾ cup semisweet chocolate chips

3 TBSP butter

3 TBSP light corn syrup

1 ½ tsp water

Heat all ingredients in 1 quart saucepan over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake.

(About an inch ends up in the hole in the middle and serves as a nice sauce when serving up slices of the cake).