For those of you who missed this recipe on theyeshivaworld, I just have to reprint it. My husband could not stop raving about this cake when I served it this past Shabbos. And yes, true confessions, it starts with a mix! And it stays moist all week (our waistlines can attest to that). The adults preferred it with the walnuts, the kids voted for no nuts. Use your own judgment.
1 Duncan Hines Devil’s Food cake mix
1 package instant chocolate pudding
½ cup water
½ cup oil
1 cup tofutti sour cream
2 cups chocolate chips
1 cup miniature marshmallows
1 cup chopped walnuts
3 tablespoons margarine
3 tablespoons corn syrup
1 tablespoon water
1 cup chocolate chips
Preheat oven to 350 degrees. Mix together cake mix, pudding mix, water, oil, eggs and sour cream until well combined. Stir in chocolate chips, marshmallows and walnuts. Pour into a well greased Bundt pan and bake for 50 to 60 minutes. Let cook in pan for 10 to 15 minutes before turning onto wire rack to finish cooling. Cool completely before drizzling with glaze
For glaze: Heat margarine with corn syrup and water in microwave until margarine is melted. Remove and add chocolate chips. Stir constantly until melted and smooth.