Rating: 5 stars
7 Ratings
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Let the kids help mix this easy chocolate-chip bundt cake. The secret to success: cake mix and instant pudding.

Recipe by Cooking Light July 1998


Recipe Summary

16 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside.

  • Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.

  • Spoon the cake batter into the prepared Bundt pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.

Nutrition Facts

230 calories; calories from fat 30%; fat 7.6g; saturated fat 2.7g; mono fat 2.9g; poly fat 2g; protein 4.3g; carbohydrates 36.7g; fiber 0.8g; iron 1.3mg; sodium 397mg; calcium 44mg.