Recipe: Triple Chocolate Cake with Fudge Sauce (using cake mix, pudding mix, rum, coffee, sour cream)

TRIPLE CHOCOLATE CAKE WITH FUDGE SAUCE

1 pkg. devil's food cake mix (2-layer size)
1 (4 serving) pkg. instant chocolate pudding mix
1 cup sour cream
4 large eggs
1/2 cup cooking oil
1/2 cup strong cold coffee
1/2 cup dark rum or Kahlua
1 (12 oz) pkg semi-sweet chocolate chips
OPTIONAL (TO SERVE):
Fudge Sauce (recipe follows)

Preheat oven to 350 degrees F. Well grease and flour a Bundt pan.

Combine all ingredients except chips in bowl of electric mixer on low speed then beat on medium for 1 minute. Stop, scrape bowl and beat 1 minute more. Stir in chocolate chips. Pour batter into prepared Bundt pan.

Bake at 350 degrees F for 40 minutes to 1 hour, or until cake springs back when pressed lightly near center. Cool in pan on wire rack for 30 minutes or until cool.

Turn out gently onto serving plate. Let stand overnight to allow chocolate chips to firm up. Dust top with powdered sugar or drizzle Fudge Sauce over it, if desired.

FUDGE SAUCE

2 squares (1 oz. each) semisweet chocolate
1 tbsp. margarine
2/3 cup Eagle Brand Sweetened Condensed milk
1/2 tsp. vanilla extract
Dash of salt

In small saucepan, over low heat, melt chocolate and butter; add remaining ingredients. Cook, stirring constantly about 5 minutes or until sauce is slightly thickened. Drizzle over cooled cake.