Too Much Choc Chocolate cake
 

TOO MUCH CHOCOLATE CAKE

1 PACK OF DUNCAN HINES DEVILS FOOD CAKE MIX
1 3.9 OZ JELL INSTANT CHOCOLATE PUDDING
1 CUP SOUR CREAM
3/4 CUP VEGETABLE OIL
4 EGGS
1/2 CUP WARM WATER
12 OZ PACK OF NESTLE SEMI SWEET MORSELS
1 TABLESPOON OF LIGHT CORN SYRUP
1/4 TEASPOON VAN EXTRACT
3 TABLESPOONS BUTTER (NON SALTED )

1 PREHEAT OVEN TO 350

2 IN A LARGE BOWL MIX CAKE, PUDDING MIX, SOUR CREAM,OIL, BEATEN EGGS AND WATER. STIR IN 1 AND 1/3 CUPS OF SEMI SWEET MORSELS.

3 PLACE IN BANDIT PAN WHICH IS GREASED WITH PAM BAKING SPRAY AND BAKE FOR 55 MINUTES. CHECK FOR DUnESS WITH WOODEN TOOTH PICK OR WOODEN SQUIRE. LET SIT FOR 1 HOUR BEFORE FLIPPING ON PLATE.
YOU WILL NEED A PLATE LARGER THAN 10 1/2 INCHES.

TOPPING
HEAT REMAINING CHOCOLATE CHIPS / CORN SYRUP AND 3 TABLESPOONS OF BUTTER.
MELT THE ABOVE BY PLACING WATER IN A MED POT THEN ABOVE INGRED. IN A SMALLER POT WHICH FLOATS IN THE BIGGER POT. THIS KEEP'S DIRECT HEAT OFF THE CHOCOLATE. SPREAD GLAZE OVER TOP OF CAKE , LETTING IT DRIZZLE DOWN THE SIDES.

I like to sift powder sugar ( conf ) over cake when cool then add the melted choc topping