Triple Chocolate Pound Cake

I had a Betty Crocker GF cake mix and I decided to experiment. I used Sue Hendricks's recipe for Triple Chocolate Pound Cake, modifying it to fit the gluten free cake mix. I ended up with a fantastic chocolate pound cake. It was luscious! The recipe is pretty easy as well.

Triple Chocolate Pound Cake
Preheat oven to 350 degrees F.
Generously grease a 9 inch springform pan or small bundt pan. (I tested it in the springform pan) Dust with rice flour or gluten free flour mix.

1 package Gluten-free Betty Crocker devil's food cake mix (this should work with another cake mix as well, just make sure it is 15 oz. or for a 9 inch cake)
1 (3.9 oz) package chocolate instant pudding mix
3/4 cups water
1/2 cup vegetable oil
3 large eggs
2 cups semi-sweet chocolate chips, divided
1/2 cup evaporated milk

Combine first 5 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 2 minutes. Stir in 1 cup chocolate chips. Pour batter into a well-greased and floured pan. Bake at 350 for about 45-50 minutes. A wooden pick inserted in center may have a few crumbs on it. Cool in pan on a wire rack about 25 minutes; remove from pan, and cool completely on a wire rack.

Combine remaining 1 cup chocolate chips and milk in a small heavy saucepan; cook over medium heat, stirring constantly, just until morsels melt. Let stand 15 minutes to set slightly. Drizzle chocolate glaze over cake. Let stand at least 1 hour before serving.
This is actually better the next day.