Chocolate Cake with Carmel Sauce

Of all the things I cook, this one is the most requested by friends & family. I've never met anyone who didn't love this cake! Plus, it turns out great every time. Here's the recipe . . .

Chocolate Cake with Warm Carmel Sauce

• 1 pkg. devil's food cake mix
• 1 {3.9 oz.} pkg. chocolate instant pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup warm water
• 1/2 cup vegetable oil {I use canola oil}
• 1/2 cup chocolate chips {sometimes I use milk, sometimes semi-sweet}
• 1/2 cup butter {or one stick}
• 1 cup brown sugar
• 1 cup whipping cream

CAKE: Coat a bundt pan with Baker's Secret spray{or grease & flour}. Combine: cake mix, pudding mix, eggs, sour cream, warm water, & oil in a bowl. Mix for several minutes - stopping once in a while to scrape down the sides of the bowl. Batter will be quite thick. Put half the batter in the bundt pan, layer chocolate chips, then finish adding the rest of the batter. Bake at 350° for 45 minutes. {Don't overcook!}

SAUCE: Melt 1/2 cup butter in a saucepan. Add 1 cup brown sugar & 1 cup whipping cream. Stir until well combined & warm. 

SERVE: Pour warm carmel sauce over cake & garnish with whipping cream & fruit. I love the recipe for stabilized whipping cream that my friends at Made From Pinterest shared HERE!