| Yield | |
|---|---|
| Source | Jennifer Tsao Recipe |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Jennifer Tsao Recipe |
| Prep time | 1 1⁄2 hours |
| 18 1⁄4 | Ounce | Chocolate Cake Mix |
| 1 | Teaspoon | Vanilla Extract |
| 3 2⁄5 | Ounce | Chocolate Pudding Mix |
| 1 | Cup | Sour Cream |
| 4 | Eggs | |
| 1 1⁄2 | Cup | Chocolate Chips |
| 1⁄2 | Cup | Vegetable Oil |
| 1 | Tablespoon | Powdered Sugar |
| 1⁄3 | Cup | Dark Rum |
1.Preheat oven to 350 degrees.
2.In a large bowl add cake mix, vanilla, pudding mix, sour cream, rum, eggs, and vegetable oil. Using a mixer beat all ingredients on high speed for 2 minutes. Using a spatula gently fold in chocolate chips.
3.Transfer batter to a loaf pan sprayed with non-stick spray and bake for 50 to 55 minutes. Test cake for doneness using a toothpick, when the toothpick comes out clean the cake is done.
4.Remove cake from oven and let cool for 15 minutes. Sift powdered sugar on top of cake.