Can you have Too Much Chocolate Cake?

After the last seven days, I decided I deserved a dessert. A nice, rich, chocolate-y dessert.

Like this one.  It was decadent and sweet and delicious and to-die-for.

Which was exactly what my tired body needed. Enjoy? I sure did!

Too Much Chocolate Cake

(Courtesy of www.allrecipes.com, recipe online here.)

Ingredients:

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup Bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
4. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
5. If desired, dust the cake with powdered sugar.

Modifications - I pretty much changed everything!

• I just couldn't bring myself to using a whole cup of oil. My body screamed against this! Instead, I substituted 1 cup applesauce and you couldn’t tell a difference, at all.
• I used light sour cream.
• I used 2 eggs and 1/2 cup egg substitute.
• I used 1/2 cup strong coffee in place of the water.
• I only added 1 cup of chocolate chips instead of 2 cups
• I added a teaspoon of vanilla and a teaspoon of almond extract.
• My recipe made 1 Bundt cake and 2 mini loaf pans of cake! That's a lot of cake!

When Lisa Moawad isn't busy caring for her three young children, she can be found at her personal blog Growing Up Mo' or journaling about her weight loss journey at The Sisterhood of the Shrinking Jeans.