This is one of the most moist cakes I have ever made. I love Bundt cakes and when I say I love them it translates into I am obsessed with them! I am always trying to make up new ways to use my bundt pan. I also bought the stoneware mini fluted pan from Pampered Chef which makes me happy because then I can make mini bundts!!!!
Anyway back to the task at hand. This cake really reminds me of the double chocolate chip muffins at Costco which I love. So I thought sharing the recipe would be perfect to share.
Ingredients:
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. 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.