I don’t know where the recipe originated, but I do know it is one of the very few things I will make that starts off as a boxed mix. I always make this in a silicone bundt pan – it’s far too sticky to come cleanly out of a metal pan, even a well-greased one.

Chocolate Cavity-Maker Cake

Ingredients:

• One 18.25 ounce package dark chocolate cake mix
• One 3 ounce package instant chocolate pudding
• 16 ounces sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup coffee liqueur
• 2 cups semisweet chocolate chips

Preheat oven to 350 degrees and place silicone bundt pan on a baking sheet for stability. In a large bowl, combine all ingredients except chips with a wooden spoon, stirring until batter is mostly smooth but still contains small lumps. Stir in chips. Pour into pan and bake for 1 hour.

Cool completely on rack before unmoulding.