Angie's Chocolate Bundt Cake
Ready In: 1 hr 45 mins
Serves: 10-12
Yields: 1 Cake
Ingredients
- 1 (18 1/4ounce) box betty crocker super moist butter recipe cake mix
- 2 (4ounce) boxes chocolate instant pudding
- 1 cup vegetable oil
- 5 eggs (beat slightly before adding)
- 16 ounces sour cream
- 1 (12 ounce) package semi-sweet chocolate chips
Directions
- In large bowl mix together cake mix and puddings with a spoon. Add oil and eggs to dry mixture, use a spoon to mix until blended, then add sour cream and mix until blended. Last add chocolate chips – mix well with spoon to distribute throughout the batter. Turn oven to 350 degrees. Spray bunt pan with baking spray and pour batter into bunt pan. Pick up bunt pan and shake gently to distribute batter evenly. Place in oven for 60 minutes. Allow cake to cool 5 minutes, then turn out onto a cake plate. Let rest at room temperature for 20 minutes, covered with Press - N – Seal or Plastic wrap or a cake saver dome.
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