Ingredients for Chocolate Chip Bundt Cake:
1 package (15.5 oz) Dunkin Hines Butter Recipe Golden Cake Mix
1/2 cup King Arthur Cake Flour or All-Purpose Flour
1/3 cup Granulated Sugar
1 cup Full Fat Sour Cream
2/3 cup Safflower Oil (or Canola)
3 Large Eggs
1 tablespoon Manion’s Vanilla
1 package Ghiradelli mini Chocolate Chips
Steps:
- Preheat Oven to 325 degrees.
- Spray a Bundt Pan liberally with Baker’s Joy.
- Combine all ingredients in bowl. Mix on high 5 minutes with your KitchenAid or hand beater mixer.
- Fold in mini chocolate chips.Pour batter into pan.
- Place in preheated oven for 55-60 minutes, or until done.
- Cool on counter up to 60 minutes.
- Turn out onto a pretty elevated cake plate.
- Dust with sifted powdered sugar or serve with vanilla ice cream.
Remarks:
Bursting with chocolate chips, this 3 pound chocolate Chip Bundt Cake recipe is a crowd pleaser. Manion’s Vanilla enhances the flavor of the chocolate cake in a magical way. When you eat a slice of chocolate cake, you won’t necessarily taste the vanilla, but if it was not included in the recipe, you would know something was missing. There is no substitute for perfectly pure vanilla extract in this cake recipe.
I’ve adapted this recipe and been making it for over 20 years. It was a featured best seller at CakeWorks, a company where I shipped bundt cakes nationwide during the holiday season. I once got an order for more than 200 of these cakes, and had to turn it down because I could not meet the capacity with my single convection oven. This recipe is incredibly light, moist, and bursting with chocolate flavor. I’ve made so many of Teresa Pregnall’s recipes over the years, her cookbook is well worth having on your shelf!
