Choc. bundt cake with mini choc chips

 

fancy - easy - and love the dusting of powdered sugar on top!

Ingredients

 

• 1 (15.25 ounce) box Devil’s Food chocolate cake mix (or sub with MILK CHOC. cake mix)
• 1 cup (8 ounces) sour cream, at room temperature
• 1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)
• ½ cup water
• ½ cup vegetable oil
• 4 large eggs, at room temperature
• 1 ½ cups miniature chocolate chips
• Powdered sugar, for dusting

Instructions

• Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
• In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
• Use a wooden spoon or a spatula to gently fold in the chocolate chips.
• Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
• Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
• Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
• Once cake is completely cool, dust with powdered sugar.

Notes

• Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that's specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it's done!
• Let the sour cream and eggs come to room temperature. They will mix smoother into your cake batter.
• Use full-fat sour cream for the best flavor and texture.
• Do not over-bake the cake or it can become dry. Start checking for doneness by the 50-minute mark, since total baking times will vary depending on your personal oven and the type and color of Bundt pan that you use.
• Don't leave the cake in the pan for too long after baking -- about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
• The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it. Wait to dust with powdered sugar until right before serving.
• Loaf Cakes: If you don't have a Bundt pan, you can bake this cake in two loaf pans. The cooking time will be about the same or slightly shorter, typically 45-50 minutes in a 350°F oven.
• If you don't have a box of Devil's Food cake mix, use a box of regular chocolate cake mix.
• Substitute brewed coffee for the water. Coffee enhances the chocolate flavor in the cake.
• Use regular chocolate chips (milk chocolate, dark chocolate, semi-sweet, or white chocolate) in lieu of the mini chocolate chips.
• Finish with vanilla glaze or chocolate ganache instead of the powdered sugar. You can also omit the powdered sugar and eat the cake without any decoration or topping -- it's delicious either way!

Nutrition

Serving: 1sliceCalories: 463kcalCarbohydrates: 54.8gProtein: 4.4gFat: 26gSaturated Fat: 10.8gCholesterol: 70.4mgSodium: 585.5mgFiber: 0.8gSugar: 38.5g

website: https://www.theseasonedmom.com/triple-chocolate-cake/