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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 16 |
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Simple to make, more simple to eat. It's another quick-and-easy dessert for those would-be cooks out there. The mini-chocolate chips can be substituted with chocolate/white or chocolate/toffee to mix it up a bit. All can be found in the baking isle of the supermarket. Ingredients:
1 (18 ounce) box yellow cake mix, moist |
1 (3 1/2 ounce) package instant chocolate pudding mix |
3 eggs |
3/4 cup canola oil |
3/4 cup water |
8 ounces sour cream |
6 -8 ounces mini chocolate chips |
Directions:
1. Preheat to 375°F.
2. Mix all the ingredients in a mixing bowl with a hand mixer.
3. Pour into a greased Bundt pan.
4. Bake for 45-55 minutes. Cake is ready when a toothpick inserted comes out clean.
5. Cool for at least 20 minutes and turn out onto plate. Cut and serve. Saves great; just reheat in the microwave for best taste.
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