Thursday, May 5, 2011

Chocolate Chip Fudge Bundt Cake

So, yesterday my church had a Spring Tea - and I'm telling ya, we had some delicious food at our table!  One of which, I just needed to snag the recipe for (thanks, Jen Allen) - this cake was scrumptious and beautiful... hope you enjoy it.. was worth every bite!

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup Bundt pan.

3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean.

4. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.  If desired, dust the cake with powdered sugar.


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