Jones Family Reunion Chocolate Chip Bundt Cake
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 (18.25 oz) pkg German Chocolate Cake Mix1 (3.9 oz) pkg Chocolate Instant Pudding Mix4 large eggs1 c. sour cream1/2 c. warm water1/2 c. vegetable oil1 1/2 c. semi-sweet chocolate chips
Place a rack in the center of the oven and preheat oven to 350. Lightly mist a 12 cup Bundt pan with cooking oil spray, then dust with flour. Set the pan aside.
Put cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer at low speed for 1 minute. Stop and scrape down sides with rubber spatula. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping bowl if needed. the batter should look thick and well combined. Fold in chocolate chips, making sure they are evenly distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Bake cake until it springs back when lightly pressed with finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove pan from oven and place on a wire rack to cool for 20 minutes. Run a long, sharp knife around the ende of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm. Dust with powdered sugar before serving.
Serves 16-24.
Number of Servings: 24
Recipe submitted by SparkPeople user PICCJONESIE.
Put cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer at low speed for 1 minute. Stop and scrape down sides with rubber spatula. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping bowl if needed. the batter should look thick and well combined. Fold in chocolate chips, making sure they are evenly distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Bake cake until it springs back when lightly pressed with finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove pan from oven and place on a wire rack to cool for 20 minutes. Run a long, sharp knife around the ende of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm. Dust with powdered sugar before serving.
Serves 16-24.
Number of Servings: 24
Recipe submitted by SparkPeople user PICCJONESIE.
Nutritional Info Amount Per Serving
- Calories: 212.7
- Total Fat: 9.1 g
- Cholesterol: 39.3 mg
- Sodium: 259.6 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 0.0 g
- Protein: 2.3 g
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