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| Nothing Bundt Chocolate Chip Cake (Photo by Amy Bradt) |
Why pay $50 for one of these, when you can make it just as good as home? The pudding and sour cream makes this so moist, and the cream cheese/butter frosting is spot on for this cake!
Recipe by: Amy Bradt Yield: 12 servings
Ingredients
1 (15.25-ounce) package Devil's Food or Red Velvet cake mix
1 (3.9-ounce) package instant chocolate pudding mix
8 ounces sour cream
4 large eggs
1/2 cup water
1/2 cup vegetable oil
12 ounces miniature chocolate chips, divided
8 ounces cream cheese, softened
1/4 cup butter (1/2 stick), softened
1 pound powdered sugar
2 teaspoons vanilla extract
Preheat oven to 350°F. Blend the first six ingredients together in large bowl at low speed until moistened (about 30 seconds). Increase speed to medium, and beat for two minutes. Fold in about 3/4 of the chocolate chips, then pour batter into a greased bundt cake pan.
Bake in center of oven at 350° for 45-50 minutes. Insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter. Remove from oven and let cool for 20 minutes. Remove from pan to cool completely. (I like to cover with plastic wrap and place in refrigerator overnight, then frost the next day, as it gives a chance to set up more and remains moist)
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Spoon frosting into a plastic bag with large round tip. Pipe frosting along the grooves of the cake, sprinkle remaining chocolate chips on top. Store in airtight container.
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| Nothing Bundt Red Velvet Chocolate Chip Cake (Photo by Amy Bradt) |
I used Red Velvet Cake mix for this one, or you can also use German Chocolate Cake Mix.
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