Serves 12


  • 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


    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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