I think this cake is best served fresh and warm. It's not that hard to make - if you can get someone to grate the German chocolate for you. :) I found out the hard way with my particular bundt pan that the best way to prepare the pan is to coat it with Crisco (I do this by using a paper towel to wipe it all around) and then dust with flour. The first time I made this recipe in this pan all of the chocolate chips and German chocolate sunk to the bottom of the pan. I sprayed it with non-stick cooking spray before baking, but that wasn't enough to get it to turn out after cooling. Take the time to coat the pan well!
Ingredients:
4 eggs
1 yellow butter cake mix
large box instant vanilla pudding
8 oz sour cream
1/2 cup water
1/2 cup oil
4 oz. German sweet chocolate, grated
12 oz. semi-sweet chocolate chips
Directions:
1. Preheat oven to 340 degrees.
2. Beat eggs well then fold in ingredients in order listed.
3. Bake 50-60 minutes.
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