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.
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.
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