Handwritten Recipe Wednesday: Triple Chocolate Cake

I had a great time last night at the Algonquin Area PLD last night talking about Vintage Southern Treats. The crowd and staff at that library are always enthusiastic and full of great recipe ideas.

I found this delicious and easy recipe in one of my handwritten recipe boxes, though of course it is a clipping. Yum!

1 package Betty Crocker devil’s food cake mix

1 package (4 1/2 oz.) chocolate instant pudding and pie filling

1 package (6 oz.) semisweet chocolate chips

1 1/4 cups water

1/4 cup vegetable oil

2 eggs

Heat oven to 350F. Mix all ingredients in ungreased oblong pan, 13x9x2 inches, with fork, scraping corners frequently, until moistened. Stir batter vigorously with fork 1 minute; scrape sides with rubber spatula. Spread batter evenly in pan. Bake until top springs back when touched lightly in center, 40 to 55 minutes; cool. Loosen cake from sides; cut and serve directly from pan. Store any remaining cake loosely covered in refrigerator. (like there would be any)

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