Food For Friday: Chocolate Chip Cake

My friend Jennifer introduced me to this delicious Chocolate Chip Cake. She served it to us when she and her husband had us over for dessert and I thought it was so good that I asked for the recipe. I thought for sure that it was a completely homemade recipe. When I found out that it uses a doctored up boxed cake, I fell even more in love. It is so rich and moist, but so easy! Since it is baked in a bundt pan, it is also pretty and perfect for a dessert display or company. It's a go-to dessert for me now because it can be whipped up quickly and I always have all the ingredients on hand.

Ingredients:

4 eggs
1 cup of sour cream (I use Daisy Light)
1/2 cup oil
1/2 cup water
1 pkg. instant vanilla pudding (small box)
1 box yellow cake mix (I swear by Duncan Hines!)
1 bag chocolate chips (12 oz.)

Bakers Joy baking spray (This works great for bundt pans that are hard to grease & flour well!)
Powdered sugar to sprinkle on top

Preheat oven to temperature on cake box. (Usually 350 degrees.)

In a mixing bowl, beat the eggs, sour cream, oil & water with a mixer, beating until well blended. Add in the cake mix & vanilla pudding and beat well. Mix in the chocolate chips with a spoon or spatula.

Spray a bundt pan with Baker's Joy and pour batter into the pan.

Cook according to the directions on the back of the box, for a bundt pan. (Usually 40-45 minutes.) It is done when a toothpick inserted in the middle comes out clean.

Cool. Sprinkle powdered sugar on top as a garnish. Enjoy!