Kickedupchocolatechipbundtcake Recipes

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CHOCOLATE CHIP BUNDT® CAKE



Chocolate Chip Bundt® Cake image

Delicious chocolate chip Bundt® cake using dark and white chocolate chips! Definitely a keeper.

Provided by dessertlover

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 2h

Yield 14

Number Of Ingredients 11

2 cups white sugar
1 cup margarine
4 large eggs
2 cups sour cream
3 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
⅔ cup cocoa powder
¾ cup white chocolate chips
¾ cup dark chocolate chips

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
  • Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
  • Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
  • Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
  • Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 71.6 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 10.8 g, Sodium 451.2 mg, Sugar 34.6 g

KICKED UP CHOCOLATE CHIP BUNDT CAKE



Kicked up Chocolate Chip Bundt Cake image

Found this in an old Cooking Light magazine from 1999. I love the addition of the espresso granules to kick up a standard cake mix! Simple to make but tastes like you spent so much more time!

Provided by HokiesMom

Categories     Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

1 cup nonfat sour cream
3/4 cup plus 1 tbls warm water
3 tablespoons canola oil
2 teaspoons instant espresso granules
1 cup egg substitute (8 oz carton)
1 (18 1/4 ounce) package devil's food cake mix (without pudding in the mix)
1 (4 ounce) package instant chocolate pudding mix
1/2 cup semi-sweet chocolate chips
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350°F Coat a 12 cup Bundt pan with cooking spray and dust with about 2 tsp flour; set aside.
  • Combine the sour cream, water, oil, espresso granules, egg, cake mix and pudding mix in a large bowl and beat at medium speed with a mixer for 3 minutes.
  • Add the chocolate chips and beat for an additional 30 seconds.
  • Spoon cake batter into the prepared Bundt pan and bake at 350F for 55-60 minutes or until it passes a pick test.
  • Cool cake in pan 10 minutes on a wire rack. Invert cake onto a separate wire rack and cool completely.
  • Sprinkle cake with powdered sugar before serving.

Nutrition Facts : Calories 229.6, Fat 9.6, SaturatedFat 2.4, Cholesterol 1.4, Sodium 378, Carbohydrate 36, Fiber 1.3, Sugar 21.6, Protein 3

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