Last week while it was raining outside I made this delicious chocolate chip bundt cake. This is actually a Weight Watchers recipe.
1 sprays cooking spray 3/4 cup water
2 tsp all-purpose flour 2 Tbsp vegetable oil
18 1/2 oz unprepared yellow cake mix 1 1/2 tsp vanilla extract
1 package instant vanilla pudding dry mix, 3.4 oz 1/2 cup mini chocolate chips
8 oz fat-free egg substitute 1 Tbsp powdered sugar
8 oz fat-free sour cream
Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray, dust the inside of the pan with flour and set aside.
Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 second. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips.
Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about one hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.
Recently, I could not find the 18 1/2 oz yellow cake mix. The one that I bought was a smaller mix and it worked just fine. The only difference when using a smaller cake mix is that the baking time is less.
This is a delicious dessert for any occasion and super easy to make! If you try it let me know how you like it. Thanks so much for stopping by. Have a magical day!!
This recipe is linked up to some great blog hops: I Love My Online Friends GFC Hop, Mom's Monday Mingle #21, and Wonderful Wednesdays Link Party #19. Be sure to head on over, link up & hop around.