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Ingredients

• 1/2 Cup Water
• 1/2 Cup Oil (Vegetable)
• 1 Cup Sour Cream
• 4 Eggs
• 1 Box Gluten Free Chocolate Cake Mix (Betty Crockers Fudge Cake Mix if Gluten is Ok)
• 1 Packet Jello Instant Pudding (3.4oz Chocolate Fudge)
• 1 Bag 12oz Ghiradelli Chocolate Chips 60%
• Powdered Sugar for Dusting
• Vegetable Oil for Greasing pan.
• Extra Gluten Free Flour for dusting pan.

Recipe

1. Preheat Oven to 325°
2. Mix Water, Oil, Sour Cream & Eggs into a mixing bowl.
3. Mix Cake Mix and Instant Pudding.
4. Add Dry ingredients to wet ingredients and mix thoroughly.
5. Integrate Chocolate Chips into the Mix.
6. Grease and Flour a Bundt Pan.
7. Pour Mix into Bundt Pan and Distribute evenly.
8. Bake for 1 Hour @ 325°
9. Remove from oven and let rest on wire rack for 30 minutes.
10. Invert and Remove from pan onto serving plate.
11. Dust with Powdered Sugar!

My Mom use to make this for every Birthday growing up. It was only natural that I converted this recipe when diagnosed with Celiac Disease. No actual difference in quality was found. It is absolutely delicious!