Chocolate-Chip Bundt Cake Recipe
Photo: Courtesy of Time Inc. Books
Serves 12
Ingredients
1 (15.25-ounce) package yellow cake mix
1 (3.9-ounce) package chocolate instant-pudding mix
1 (8-ounce) container sour cream
1/2 cup vegetable oil
1/2 cup water
4 large eggs, lightly beaten
1 cup semisweet chocolate chips
Powdered sugar, for garnish
Directions
Preheat the oven to 350°. Grease and flour a (14-cup) Bundt pan. Place the cake mix, pudding mix, sour cream, oil, water and eggs in large bowl of a stand mixer fitted with paddle attachment; beat at low speed until just blended, about 30 seconds. Increase the speed to medium and beat 3 minutes, scraping down sides of bowl as needed. Fold in the chocolate chips and pour into a prepared pan.
Bake in the preheated oven until a long wooden pick inserted in center comes out clean, about 45 minutes. Cool in the pan 10 minutes; remove from the pan to a wire rack to cool completely, about 1 hour. Lightly sprinkle with powdered sugar.
From What Can I Bring? (Oxmoor House) by Elizabeth Heiskell.
Ingredients
Directions
Preheat the oven to 350°. Grease and flour a (14-cup) Bundt pan. Place the cake mix, pudding mix, sour cream, oil, water and eggs in large bowl of a stand mixer fitted with paddle attachment; beat at low speed until just blended, about 30 seconds. Increase the speed to medium and beat 3 minutes, scraping down sides of bowl as needed. Fold in the chocolate chips and pour into a prepared pan.
Bake in the preheated oven until a long wooden pick inserted in center comes out clean, about 45 minutes. Cool in the pan 10 minutes; remove from the pan to a wire rack to cool completely, about 1 hour. Lightly sprinkle with powdered sugar.
From What Can I Bring? (Oxmoor House) by Elizabeth Heiskell.
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