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Chocolate chip cake



  • 1 cup sour cream
  • 4 cup eggs
  • 1/2 cup vegetable oil


Baking Directions:

Preheat the oven to 350 degrees.

Spray a bundt pan with cooking spray then put about 2 tablespoons of flour in the bottom of the pan.

Tap the pan and turn it all around until the flour coats all surface of the pan.

Dump out any excess flour into the trash can.

In a large bowl, combine the cake mix, sour cream, eggs, oil and pudding mix.

Combine with an electric mixer until very smooth.

Stir in the chocolate chips.

Place the batter evenly in the bundt pan and smooth the top.

Bake for 45 to 50 minutes until the top appears set and the cake begins to pull away from the sides of the pan.

Have an adult help you remove the pan from the oven.

Allow the cake to cool in the pan for about 15 minutes, then take a butter knife and run it around the sides of the pan.

Invert the cake onto a wire rack to cool completely.

Dust the top by placing confectioners' sugar into a strainer, holding it above the cake, and tapping the sides of the strainer.

Move the strainer from place to place until the cake is dusted.