949 - Mint Chocolate Chip Bundt Cake #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
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949 - Mint Chocolate Chip Bundt Cake #
(by Shirley McNevich)
1 box Duncan Hines or Betty Crocker basic chocolate cake mix (NO pudding in mix)
1 - large box Jell-O INSTANT chocolate pudding/pie filling
1 cup Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup water
1 - 12oz. bag Hershey's mint chocolate chips
Domino's powdered sugar (for sprinkling)
In a mixer add cake mix, chocolate pudding mix, sour cream, eggs, canola oil and water--beat on low until mixed, then beat on medium until creamy. Remove bowl from mixer--add mint chocolate chips and stir just until mixed. Pour batter into a well greased bundt cake pan. Bake at 350 degrees for 1 hour. Cool for 10-15 minutes, then dump cake upside down on to a cake plate--cool completely. Frost/glaze as desired or sprinkle with powdered sugar.
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