Double Chocolate Bundt Cake
the Editors of Publications International, Ltd.
Double Chocolate Bundt Cake
Yield
Makes 10 to 12 servings
Ingredients
| 1 | package (about 18 ounces) chocolate cake mix |
| 1 | package (4-serving size) instant chocolate pudding mix |
| 4 | eggs, beaten |
| 3/4 | cup water |
| 3/4 | cup sour cream |
| 1/2 | cup oil |
| 6 | ounces (1 cup) semisweet chocolate chips |
| Powdered sugar |
Preparation
- Preheat oven to 350°F. Spray 10-inch Bundt or tube pan with nonstick cooking spray.
- Beat cake mix, pudding mix, eggs, water, sour cream and oil in large bowl with electric mixer at medium speed until ingredients are blended. Stir in chocolate chips; pour into prepared pan.
- Bake 55 to 60 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert cake onto serving plate; cool completely. Sprinkle with powdered sugar before serving.
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