INGREDIENTS
1 Package yellow cake mix
1 package instant chocolate pudding
1/2 cup white sugar
3/4 cup water
3/4 cup vegetable oil
4 eggs, beaten
1 cup sour cream (full fat)
1/2 cup chocolate chips
1/8 cup powdered sugar (for dusting)
DIRECTIONS
1. PREHEAT OVEN TO 325 DEGREES F (185 C). GREASE AND FLOUR A 10 INCH BUNDT PAN.
2. IN A MEDIUM BOWL, STIR TOGETHER THE CAKE AND PUDDING MIXES AND SUGAR. ADD THE WATER, OIL, EGGS,AND SOUR CREAM. BLEND UNTIL WELL MIXED. FINALLY, FOLD IN CHOCOLATE CHIPS AND POUR INTO PREPARED BUNDT PAN.
3. BAKE FOR 50 TO 60 MINUTES IN THE PREHEATED OVEN. CAKE IS DONE WHEN A TOOTHPICK INSERTED COMES OUR CLEAN. COOL IN PAN FOR 10 MINUTES BEFORE INVERTING ONTO A WIRE COOLING RACK. COOL COMPLETELY. DUST WITH POWDERED SUGAR BEFORE CUTTING AND SERVING.
If you would prefer a glaze ... this is a great one.
1 1/2 C powdered sugar
2 T milk (add extra milk until desired consistancy)
For a citrus glaze - use 2 T of lemon, orange or other fresh citrus juice and 1 T of zest.
IDEAS FOR OTHER FLAVORS OF CAKE
Chocolate Chocolate Chip - use a chocolate cake mix and a chocolate instant pudding mix
Vanilla Chocolate Chip - vanilla cake mix and vanilla pudding
White Chocolate Raspberry - use white cake mix with white chocolate chips and 1/2 c raspberry jam, use a little less liquid when making a cake with jam
Pumpkin Chocolate Chip - Spice cake mix with a pumpkin pudding and mini chocolate chips
Lemon Cake - lemon cake mix, lemon pudding mix and the lemon glaze above.
You can use any combination and it turns out good! Top with a cream cheese frosting, a glaze or just powdered sugar dusting.
For mini cakes - fill the pans 1/2 to 2/3 full and bake for 13 - 15 minutes.
Have fun making different flavors.
