1 (18.25-ounce) package yellow cake mix (DUNCEN HINES)
1 (…5.9-ounce) package chocolate instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8-ounce) container sour cream
4 large eggs
6 ounces semisweet chocolate chips (or more if ya want)
Beat first 5 ingredients in a large mixing bowl until creamy; Add eggs, one at a time. In another bowel mix sour cream and chips together. Fold sour cream and chocolate chips into batter. Pour batter into a well greased and cocoa floured Bundt pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Best if eat’en while warm with a side of vanilla ice cream You can’t go wrong with this cake.
Congratulations Kimberly Lynn Clement on winning this weeks recipe contest!
Kimberly writes, “MY HUSBAND ABSOLUTLY LOVES THIS CAKE THAT I MADE FOR HIS FAMILY NOT TO LONG AGO. IT IS A CHOCOLATE CHIP POUND CAKE. HE DOESN’T EVEN LIKE CHOCOLATE CAKE BUT HE LOVES THIS!”