Chocolate Chip "Pound Cake"
Servings 16
Ingredients
- 1 yellow box cake mix
- 1 packet instant chocolate pudding
- 1/2 cup sugar I don't know why this recipe needs more sugar, I don't make the rules here, just trust me ok?
- 8 oz sour cream
- 3/4 cup oil I use avocado, but vegetable is fine as well
- 3/4 cup water
- 6 oz mini chocolate chips
Instructions
- Preheat oven to 350 degrees
- Grease and flour a bundt pan (I use Crisco and all purpose flour for this. I apply Crisco to the pan using a plastic sandwich bag as a glove to grease and then flour, you only need a little bit to make the cake come right out of the pan)
- Sift dry ingredients to remove lumps and ensure easy mixing
- Mix in wet ingredients with mixer, stirring chocolate chips in by hand at the end
- Mix in wet ingredients with mixer, stirring chocolate chips in by hand at the end
- Pour in pan and bake for 1 hour
- Cool in pan on rack for 10 mins, turn out onto plate to finish cooling, do not try to cover it without giving enough time to cool completely or you'll have a mushy cake
Notes
This cake freezes very well, I usually cut in slices and wrap each with wax paper and place them in a freezer bag. Allow the cake to thaw before eating.