Jones Family Reunion Chocolate Chip Bundt Cake
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Jones Family Reunion Chocolate Chip Bundt Cake calories by ingredient
Introduction
This cake is DELICIOUS! It was served at a family reunion and we had to get the recipe. My recipe says to serve 16, but you can easily get 24 pieces out of the cake. You could also reduce some of the calories by using fat free sour cream and sugar/fat free pudding. It's also fun to use the mini chocoloate chips on occasion as well. This cake is DELICIOUS! It was served at a family reunion and we had to get the recipe. My recipe says to serve 16, but you can easily get 24 pieces out of the cake. You could also reduce some of the calories by using fat free sour cream and sugar/fat free pudding. It's also fun to use the mini chocoloate chips on occasion as well.Number of Servings: 24
Ingredients
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1 (18.25 oz) pkg German Chocolate Cake Mix
1 (3.9 oz) pkg Chocolate Instant Pudding Mix
4 large eggs
1 c. sour cream
1/2 c. warm water
1/2 c. vegetable oil
1 1/2 c. semi-sweet chocolate chips
Directions
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.