This recipe is closely related to the chocolate Bundt cake recipe that I wrote about back in April of 2009 here.
Today’s cake is not quite as rich as the older one, but it is just as good. The great thing about this recipe is that it can be adapted to your liking. You can choose your own cake mix flavor and use a different pudding mix flavor as well. The sky is the limit! Well, maybe the limit is the flavors at the grocery store, but you get my meaning. Enjoy!
I am also linking this recipe on one of my favorite blogs, Eat At Home. She is having an ingredient spotlight day dedicated to chocolate chips.
1 box yellow cake mix
1 small box instant chocolate pudding
8 oz. sour cream
1 cup oil
1/4 cup water
4 eggs
1 tbsp. vanilla extract
1 cup chocolate chips
Preheat oven to 325 degrees; grease and flour a Bundt pan. Combine the cake and pudding mixes, along with the sour cream, oil and water.
Add the eggs one at a time, stirring until combined. Mix in the vanilla and chips. Pour into the bundt pan and bake for 55-60 minutes or until knife inserted in the cake comes out clean. Let cool in the pan for 10 minutes and then turn out onto a cake plate. Cool completely and slice.
See all of those little dark spots. They are gooey chocolate chips. Yum!
Picture Perfect Cooking 