Call it an indulgent coffeecake or call it dessert, but call it scrumptious!
1 white or chocolate cake mix
1 box chocolate instant pudding
1 C. sour cream
1 C. oil
4 large eggs
2 tsp. vanilla
Ripple Mix
1/3 C. sugar
1 tsp. cinnamon
1/3 C. cocoa powder
2 C. chocolate chips, divided
Preheat oven to 350º. Spray a tube pan and set aside. Mix the cinnamon, sugar, and cocoa in a small bowl for the “ripple” and set aside, along with the chocolate chips. In a large mixing bowl, combine all the cake ingredients until blended, and then spoon half the batter into the tube pan, spreading it to cover the bottom. Sprinkle most of the “ripple” mixture over this, and 1 C. of the chocolate chips. Top with the rest of the cake batter, and then sprinkle the remaining cinnamon sugar over the top. Bake 50 minutes or until a toothpick comes out dry. Sprinkle with the remaining chocolate chips and spread over the top with a spatula when they’ve melted. Cool in the pan about 15 minutes and then remove to a serving plate.
Kitchen Hint: If you like walnuts or pecans, chop about a cup of them and divide those between the “ripple” layer and the top of the cake, after you’ve spread the melted chips.