Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake - Large Size

Dawn Arnold

Servings

28

Prep Time

15 minutes

Cook Time

50 minutes

Cuisine

Southern America

Category

Dessert

This chocolate Chip Bundt cake is one of our favorite cakes of all time. If starts with a cake mix, but don't be fooled; it is the most requested cake that I make.

Ingredients

  • 2 Boxes Yellow Cake Mix (908 grams)

  • 2 small boxes Instant Chocolate Pudding (192 grams)

  • 1 Cup Sugar (200 grams)

  • 1.5 Cups Oil (Veg or Canola) (296 grams)

  • 1.5 Cups Water or Milk (346 grams)

  • 8 Large Eggs (416 grams)

  • 16 oz Sour Cream (454 grams)

  • 1 Cup Chocolate Chips (130 grams) I prefer Milk Chocolate Chips

Directions

  1. Combine the cake mix and pudding mix. Beat together until thoroughly blended.
  2. Add the sugar and mix well.
  3. Add the canola oil, water, and eggs. Mix until all ingredients are well combined.
  4. Fold in the sour cream just until incorporated. Do not overmix.

  5. Optional: Gently fold in the chocolate chips.

  6. Prepare your pans and divide the batter evenly. (I use three 9” round pans with approximately 34 oz of batter in each).

  7. Bake at 350°F in a conventional oven or 325°F in a convection oven for approximately 30 minutes, or until the center of the cake reaches 200–210°F. I prefer to bake until the center reaches 200°F.
  8. Allow the layers to cool before removing them from the pans.

This chocolate Chip Bundt cake is one of our favorite cakes of all time. If starts with a cake mix, but don't be fooled; it is the most requested cake that I make.

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