Chocolate Cavity Maker Cake

I have no idea know what to write here. I seriously contemplated just letting the name of this cake speak for itself. Chocolate. Cavity. Maker. Cake. 'Nuff said? No? Okay.

I was puttering around online looking for a dessert to make to take my mind off my husband painting the nursery. I'm the painter in the family but my husband has banned me from paint fumes and any sort of physical activity greater than making dinner (thinks with his stomach!) so as not to go into premature labour. I hate not being in charge of this project, especially considering he's never really painted anything and I keep hearing things like "I suck at this." and "Oh crap!" coming from upstairs. I was going insane. So I thought baking was the way to distract myself. I was considering a recipe when I started reading the reviews and the name of another recipe jumped off the screen like it was on fire. Chocolate Cavity Maker Cake. I couldn't Google fast enough. I swear, the 2.3 seconds it took to do the search felt like 35 years. And there it was, in all it's perfectly simple, fudgey, delicious glory. I got excited and hit the print button about 7 times and ran to the store (okay, I drove, it's far) and was making this cake about 17 minutes later.

I have never had such a moist and fudgey cake. It is rich without being TOO sweet and has just the right amount of chocolate to make you weep. It doesn't need icing, a light dusting of powdered sugar, some whipped cream or some ice cream compliment this cake wonderfully.

Give it a try. You'll thank me later when you come out of your chocolate coma!

Look at how moist that is!

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Chocolate Cavity Maker Cake from allrecipes.com

1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

Instructions:

1. Preheat oven to 350˚F . Grease and flour a 10" Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended.
3. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
4. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped.
5. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

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enjoy!