Joanne Lehman, (Instructor at Green Valley Enterprise’s Life Academy) submitted this recipe on behalf of Denise, one of the students. Denise said she won First Prize at the Dodge County Fair last year with this recipe. “It is very “chocolaty”! There is no frosting, but it is amazing anyway. (And-chocolate icing would be great, too!)”

Too Much Chocolate Cake

1 (18.25 oz.) pkg. devil’s food cake mix

1 (5.9 oz.) pkg. instant chocolate pudding mix

1 c. sour cream

1 c. vegetable oil

4 eggs

½ c. warm water

2 c. semisweet chocolate chips

Preheat oven to 350°. In large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips and pour batter into well-greased 12 c. Bundt pan. Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly.