Vanilla Chocolate Chip Bundt Cake
Vanilla Chocolate Chip Bundt Cake takes around 1 hour and 5 minutes from beginning to end. One serving contains 316 calories, 4g of protein, and 16g of fat. This recipe serves 16 and costs 60 cents per serving. Head to the store and pick up vegetable oil, eggs, powdered sugar, and a few other things to make it today. Plenty of people made this recipe, and 2234 would say it hit the spot. It is brought to you by The Little Kitchen. It works well as a hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so spectacular. Similar recipes are Chocolate Vanilla Swirl Almond Bundt Cake, Chocolate Chip Bundt Cake, and Chocolate Chip Bundt Cake.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 cup miniature chocolate, chips
4 large eggs
Powdered sugar for serving
1 cup sour cream
2 Tablespoons McCormick® Pure Vanilla Extract
1 package (4-serving size) vanilla instant pudding mix (I used a 3.4 ounce package)
1/2 cup vegetable oil
1/2 cup water
1 package (15.25 ounces) yellow cake mix
Equipment:
mixing bowl
kugelhopf pan
oven
hand mixer
wooden spoon
spatula
wire rack
toothpicks
Cooking instruction summary:
Heat oven to 350 degrees F. Spray a 12 cup bundt pan thoroughly with non-stick baking spray or if using a mini bundt pan, spray the individual cavities.In a medium sized mixing bowl, add chocolate chips and 3 Tablespoons of the dry cake mix. Mix thoroughly and set aside.Add remaining cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using an electric mixer on low speed, mix all ingredients together until combined. Increase speed to medium and mix for one more minute.Pour in chocolate chips and stir in using a wooden spoon or rubber spatula. Pour into greased and floured 12-cup Bundt pan. Or if using mini bundt pan, using a medium cookie scoop (1 1/2 Tablespoons), scoop into individual cavities.For large bundt pan, bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.For mini bundt cakes, bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 to 5 minutes.Flip onto wire cooling rack and allow to cool completely. Sprinkle powdered sugar on top before serving.
Step by step:
1. Heat oven to 350 degrees F. Spray a 12 cup bundt pan thoroughly with non-stick baking spray or if using a mini bundt pan, spray the individual cavities.In a medium sized mixing bowl, add chocolate chips and 3 Tablespoons of the dry cake mix.
2. Mix thoroughly and set aside.
3. Add remaining cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using an electric mixer on low speed, mix all ingredients together until combined. Increase speed to medium and mix for one more minute.
4. Pour in chocolate chips and stir in using a wooden spoon or rubber spatula.
5. Pour into greased and floured 12-cup Bundt pan. Or if using mini bundt pan, using a medium cookie scoop (1 1/2 Tablespoons), scoop into individual cavities.For large bundt pan, bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.For mini bundt cakes, bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 to 5 minutes.Flip onto wire cooling rack and allow to cool completely. Sprinkle powdered sugar on top before serving.
Nutrition Information:
covered percent of daily need
