1 (18.25 oz) package yellow cake mix
1 (5.9 oz) package vanilla OR chocolate instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8oz) container sour cream
4 large eggs
6oz semi-sweet mini chocolate chips
Grease and flour 10 inch Bundt or tube pan. Set aside.
Beat first 5 ingredients in a large mixing bowl at medium speed, about 2 minutes or until creamy. Add sour cream and mix well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate chips. Pour batter into prepared pan.
Bake at 350 for 1 hour or until wooden pick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack before serving.
*Using vanilla pudding will give you a yellow cake with chocolate chips, as pictured below. Using chocolate pudding will give you a chocolate cake as pictured above. Both are delicious!
They both look delicious. This may give you a giggle because two best things I love about the bundt cake is the pan. I love the look of it. Go figure!
The other is you can put all your love into the cake itself, and skip the frosting. I know some people dribble sticky powered white sugar on the cake, but I personally don’t feel it’s necessary.
I love bundt cake pans too! The result is simple, yet elegant. I always feel like my bundt pan is trusty. My other cakes pans do not give me the same feeling that what I put in them will come out just right LOL.