Better Than Everything Cake

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You've probably heard of this cake. It may have had another name -- maybe "Better than *** Cake" or "Better Than Robert Redford Cake" or "Better Than Almost Anything Cake." You get the idea. But, for as many names as this cake has, there are as many recipes. This one is as easy as pie, but an all-time favorite at my house. When Geoffrey came home over the weekend he asked for it and he doesn't usually like cake.

The reason this recipe is easy is because it's a doctored up box cake. The only complication is grating the chocolate bar, but I do that in the food processor so it's no trouble for me. The reason it's delicious (I think) is also the grated chocolate bars, so don't leave them out. The last few times I have made this cake, I've had a hard time finding the German's Sweet Chocolate. I subbed two and half Hershey's milk chocolate bars and couldn't tell the difference. I also have a hard time finding mini chocolate chips. I use regular chips, but they do tend to clump together and sink toward the bottom of the pan.

The recipe came from a cookbook I put together years ago for our parish school.

Better Than Everything Cake

1 yellow cake mix
1 sm. box instant vanilla pudding
4 eggs
½ c. vegetable oil
½ c. water
8 oz. sour cream
1 bar German's sweet chocolate, grated
6 oz. mini semi-sweet chocolate chips
1 c. pecans (optional)


Grease and flour a bundt pan.
Preheat oven to 350 degrees F.
Mix cake mix, pudding mix, eggs, oil, water and sour cream.
Beat with mixer until smooth.
Add chocolate and nuts, if desired. Pour batter into pan.
Bake for 55 minutes, until toothpick comes out clean.
Cool 10 minutes and remove from pan.
Cool completely. Frost, glaze, or dust with powdered sugar.

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