It started very simply. I had a cup of chocolate chips and a container of sour cream left over from another dinner. I hit the internet to find a recipe that would contain both of them.
Hence, this chocolate chip bundt cake. I brought it to an office I work out of and was asked if I could bring this again. Like the next week.
Want to enjoy it? Here's how.
Take a bundt pan and grease it or spray Pam thoroughly into it.
Preheat your oven to 350 degrees.
In the bowl of a stand mixer, combine the following:
1 package of yellow cake mix.
1 small box of instant chocolate pudding mix.
1/2 cup vegetable oil.
1/2 cup water.
4 large eggs that have been at room temperature.
With the mixer's paddle attachment, beat at low speed for 30 seconds. Then ramp it up to medium speed for about three minutes.
Fold in a cup of semisweet chocolate chips. Pour into the bundt pan. Bake in the oven for about 45 minutes or until a toothpick comes out clean.
Now here's a trick with any bundt cake. You must get it out of the pan fairly quickly or it will stick to the bottom of the pan. So let it cool for just ten minutes and then slip it out of the bundt form. Let it cool on a wire rack for about an hour.
What's even more enjoyable? Serving this wonderful concoction with a dollop of mascarpone whipped cream.
What a hit you will be!!
Dinner last night: Sandwich.
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