This cake combines a box of chocolatey cake mix with a box of decadent brownie mix. Adding a cup of coffee and a dollop of sour cream makes for a moist, dense, and flavorful delight.
Chocolatey Brownie Cake
- 1 (18 oz) box chocolate fudge cake mix
- 1 (15.25) box fudge brownie mix
- 4 eggs, lightly beaten
- 1 cup canola oil
- ⅓ cup sour cream
- 1 cup coffee, cooled
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray. Combine cake mix, brownie mix, oil, sour cream, coffee, and eggs in a large bowl; beat until well combined. Stir in chocolate chips.
- Pour into the prepared pan. Bake until a toothpick inserted into center comes out clean, about 50 to 60 minutes.
- Cool on a wire rack for 10 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack.
- Let cool, before topping with your favorite chocolatey icing.
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