1 pkg devil's food or dark chocolate fudge cake mix
1 pkg (3.9 oz) chocolate instant pudding mix
1 C sour cream
1/2 C water
1/2 C vegetable oil
4 large eggs
1-1/2 C semi-sweet choc chips
Place cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 to 3 minutes more. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Bake @350 degrees for 58 to 62 minutes.
Martha's Chocolate Icing
1 C granulated sugar
5 T butter
1/3 C shole milk
1 C semisweet chocolate chips
Place the sugar, butter, and milk in a medium size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove the pan from the heat.
STir in the chocolate chips and continue to stir until the mixture is smooth and the chocolate has melted.
Spread the icing over the cooled cake or cupcakes of your choice.
Chocolate Cherry Chip Cupcakes
1 pkg devil's food cake mix
1 can (21 oz) cherry pie filling
2 large eggs
1 t pure almond extract
1 C semisweet chocolate chips
Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined, with pieces of broken-up cherries throughout. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the oven. (350 degrees for 20-25 min).
