Guest Author - Jenny Derden

Have you ever heard of a wonderful cake baker by the name of Anne Byrn? She is better known as the Cake mix Doctor. Her claim to fame is taking a cake mix and using it as the main ingredient in her cakes. She adds other ingredients that make her fast and simple cake using a mix taste as good or better than Grandma's scratch cake.

Ingredients
1 box Devils Food Cake mix or Chocolate Fudge Cake Mix.
1 small box of instant chocolate pudding.
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 cup sour cream (light works just fine, if you prefer)
1 cup semi sweet chocolate chips.

Preheat your oven to 350 degrees. Grease and then dust with flour a bundt or tube pan.

In your mixing bowl, pour your cake mix, instant chocolate pudding, eggs, sour cream, water and oil and beat on low speed for about a minute. Scrape the sides of the bowl with a spatula and then turn the speed to medium and beat for 2 to 3 minutes.
After stopping the mixer, add the chocolate chips and stir with your spatula until evenly blended with the batter. Pour the batter into your cake pan and bake for 60 minutes. Take out at the end of baking time and place on a rack to cool.
After 30 minutes, circle the cake with a knife to loosen it from the sides of the pan. Place on a plate and get ready to make an easy chocolate glaze.

Shiney Chocolate Glaze
8 oz semi sweet chocolate chips
2 tablespoons butter or margarine
5 tablespoons of light corn syrup
2 and 1/2 tsp. of water.

In a saucepan over low heat, pour your chocolate chips, corn syrup and butter and stir until the butter has melted. Add the water slowly. Remove from the stove and spoon the glaze over your cake.

That's it! Its easy and no one will know you did not measure and sift flour, adding sugar and all the other ingredients of a scratch cake. The cake is as moist as anyone could ever ask for and the glaze makes it beautiful. Decorate the edge of the plate with raspberries and fresh flowers to give it that extra southern flair.

Enjoy!