(From Joanne Fluke’s “Raspberry Danish Murder”)

4 large eggs

1/2 cup vegetable oil

1/2 cup cold coffee or water

8-ounces sour cream

Chocolate Fudge cake mix

5.1-ounce package of instant chocolate pudding mix

12-ounce bag of mini chocolate chips

Grease Bundt pan, sprinkle with flour, and tap the pan to move the flour until entire pan is covered with a light coating of flour. Shake out excess flour.

Whisk eggs until uniform color. Add oil and cold coffee (or water) and mix it thoroughly.

Mix in sour cream.

When well-combined, stir in dry cake mix and pudding mix, and combine thoroughly.

Stir in chocolate chips and pour into prepared Bundt pan.

Smooth the top of your cake with the spatula and put it into the oven.

Bake your Ultimate Fudgy Chocolate Cake at 350°F for 55 minutes.

If your tester comes out clean, your cake is done. If there is still unbaked batter clinging to the tester, shut the oven door and bake your cake in 5-minute increments until it’s done.

Let your cake cool for 20 minutes, until the sides pull away from the pan. Loosen by gently scraping with a spatula.

Cover pan with a plate or platter and turn Bundt pan upside down so  the cake falls out of the pan and rests on the platter.

Cover cake loosely with foil and refrigerate one hour, or overnight is even better.

Frost before serving.