Chocolate Chip Bundt Cake

Well, it's Monday and I should be studying for my last test in Pediatric Nursing. Oh, I'm going to...just as soon as I'm finished baking this delicious cake (and eating some). This recipe is a family favorite. My son asks for this cake for his birthday every year and I usually make it for holidays, too. I'm sure you can find versions of this cake all over the web, but this is the recipe I make. Sometimes you just gotta stick with what works best! Enjoy!

Here's the recipe...

1 (18.25 oz) Yellow cake mix
4 eggs
1 (8 oz) container sour cream
1 large box chocolate instant pudding
1 c Wesson oil
1 c water
1 oz strong coffee
1 t pure vanilla extract
1 (12 oz) pkg. chocolate chips

Mix all ingredients except chocolate chips on low until batter comes together. Mix on medium for 2 minutes, scraping down bowl half way through. Fold in chips. Spray bundt pan with non-stick spray and pour in batter.

Bake at 345 degrees for 45-50 minutes.



Cool cake in pan for at least 30 minutes then invert onto cake plate.


Dust with powdered sugar when cool.


Do not cover until completely cool.

The Best Oatmeal Chocolate Chip Pecan Cookies Ever!

I'll admit this is not my recipe but I've made it so many times that it feels like mine. Actually, this is my husband's recipe that he adapted from a Quaker Oats recipe long ago (and I do mean long ago, like from his bachelor days). We love these cookies and I'm sure you will too. They're pretty hard to mess up. Enjoy!

The Best Ever Oatmeal Chocolate Chip Pecan Cookies

2 ½ sticks butter or margarine (softened)
3/4 c. firmly packed brown sugar
½ c. granulated sugar

1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda

1 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 c. (quick or old fashioned, uncooked) Oats
3/4 c. roughly chopped pecan pieces
12 oz. chocolate chips

Pre-heat oven to 375 degrees. Beat margarine and sugars until fluffy. Add in egg and vanilla and beat. Add combined flour, soda, and spices. Mix well. Stir in oats, pecans and chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes or until just set for chewy cookies (you WANT chewy, people!). Bake 1 to 2 minutes longer for crispy cookies.

Cool for 1 minute before moving them to a plate if you can stop yourself from eating the whole pan right away.

Store very tightly covered, if there are any left to store.

This recipe makes about 3-4 dozen. But they won’t last so you might as well make some more!