Ingredients

• 7/8 cup Organic Unbleached White All-Purpose Flour or 1/2 cup + 1/3 cup
• 1/2 tsp Salt
• 3/4 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/3 cup Baking Cocoa powder
• 1 cup Sugar
• 1 package Instant Chocolate Pudding 5.9 oz
• 3/4 cup Sour Cream
• 4 Eggs
• 1/2 cup Warm Water
• 1 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 2 cups Semi-sweet Chocolate Chips or Milk Chocolate Chips
• Melting Chocolate
• Chopped Pecans optional

Instructions

1. Preheat oven to 350°F.
2. Combine the first seven ingredients in a stand mixer and mix well.
3. Add the sour cream, eggs, water, oil and vanilla extract and mix very well (this is not a thick batter).
4. Stir in the chocolate chips.
5. Spread the batter evenly in a heavily greased Bundt pan.
6. Bake for 50 minutes or until a toothpick comes out clean.
7. Let cool in pan for at least 1 hour before removing.
8. Melt the melting chocolate and then drizzle over the cooled cake.
9. Top with chopped pecans if desired.