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Chocolate Chip Bundt Cake

Megyn Kelly Cooking Segment
Megyn Kelly Cooking SegmentZach Pagano / TODAY

Chef notes

This recipe uses instant pudding and a box cake mix. This is a cake you can take to a friend who’s going through a hard time or the one that you forgot was going through a hard time months ago. Always better late than never! And no one will know it wasn’t made entirely from scratch.


  • 1 package yellow cake mix
  • 1 package package chocolate instant pudding mix
  • 1 8 ounce container sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 large eggs lightly beaten
  • 1 cup semisweet chocolate chips
  • Garnish powdered sugar



Preheat the oven to 350°F. Grease and flour a (14-cup) Bundt pan.


Place the cake mix, pudding mix, sour cream, oil, water, and eggs in large bowl of a stand  mixer fitted with paddle attachment; beat at low speed until just blended, about  30 seconds. Increase the speed to medium, and beat 3 minutes, scraping down  sides of bowl as needed.


Fold in the chocolate chips, and pour into a prepared pan.


Bake in the preheated oven until a long wooden pick inserted in center comes  out clean, about 45 minutes.


Cool in the pan 10 minutes; remove from the pan to  a wire rack to cool completely, about 1 hour. Lightly sprinkle with powdered sugar.