Red Velvet Pudding Cake with Dark Chocolate pieces

Years ago I found a recipe for what we in the south call Better Than Sex Cake. It isn’t, BTW, but I assume somebody’s maiden aunt came up with the name. The kids started calling it Better Than Cake when they were small. Then, when my daughter hit puberty, it became Aunt Flo Cake thanks to all the chocolate; the original recipe called for yellow or chocolate cake mix and chocolate chips or shavings.

I discovered it was a quick way to make a cake to go and always got complements on the moistness. After a while, I just started calling it Pudding Cake to spare the spinsters the blushing.

Even better, I discovered the variability of the cake recipe. Any flavor of cake mix could be used and any stir in added which left endless possibilities. Add in a complimentary flavor of pudding and Voila!- instant, cheap, fast yumminess.
Red Velvet cake, chocolate pudding mix, and dark chocolate chips are this winning combination. Also popular is the yellow mix, French vanilla, and white chocolate chips. Spice cake mix, butterscotch pudding, and chopped nuts is my husband’s choice. Any combo will do: 1 cake mix, 1 instant pudding (3-4 oz), and a cup or more of a stir in.

Here’s the recipe:

Oven 350 F

Mix together
4 large eggs
1 cup regular sour cream (Don’t you dare ruin the cake with low fat, fat free nonsense)
1/2 cup vegetable oil
Just shy of 1 cup of water

Stir in
1 box cake mix
1 box instant pudding

Mix well then add
1 cup of stir ins (nuts, chips, whatever compliments the flavors but it has to be dry)

Bake 50 minutes in a Bundt pan.
Top with whatever you want.
Serve with whatever you want.
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