Double Chocolate Chip Pound Cake

By Kathy Johnson

Ingredients

• 1 18.25 oz box yellow cake mix
• 1 5.9 oz box instant chocolate pudding mix
• 1/2 cup sugar
• 2/3 cup water
• 1/2 cup oil
• 4 large eggs
• 1 8 oz sour cream
• 1 12 oz bag mini chocolate morsels
• Garnish: confectioners' sugar

Preparation

Step 1

Preheat oven to 350. Grease and flour a 10-cup Bundt pan.

In a large bowl, combine cake mix, pudding mix and sugar. Add water, oil, and eggs. Beat with an electric mixer until smooth. Stir in sour cream and mini chocolate morsels.

Pour batter into prepared pan, and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack. Sprinkle with confectioners' sugar if desired.