Sid's Favorite Chocolate Chip Cake

[sandy-in-baltimore]

Chocolate Chip Cake

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 box Yellow Butter Cake Mix1 Small Package Instant Chocolate Pudding

1/2 pint Sour Cream

1/2 cup Oil

1/4 cup Water

4 Eggs

1 Large Package Miniature Chocolate Chips

2 teaspoons Vanilla

3/4 cup Pecans -- CHOPPED, Optional

1/2 cup Frosting-Chocolate Or Vanilla- READY-MADE

PREHEAT OVEN TO 350°. GREASE AND FLOUR BUNDT PAN COMPLETELY. CAN USE A 10-INCH TUBE PAN)

TOSS 3/4 OF THE BAG OF CHOCOLATE CHIPS AND PECANS (IF USED) IN 2 TABLESPOONS OF CAKE MIX.

IN LARGE BOWL OF MIXER, PUT IN CAKE MIX,INSTANT PUDDING, SOUR CREAM, OIL, WATER AND EGGS. BEAT 2 to 3 MINUTES.

STIR IN 3/4 OF THE BAG OF CHOCOLATE CHIPS AND VANILLA.PUT REMAINDER OF CHIPS IN BOTTOM OF PAN - POUR IN BATTER.

BAKE FOR 45-55 MINUTES OR TIL DONE WITH CAKE TESTER.

COOL ON RACK FOR 25 MINUTES. THEN INVERT ONTO RACK OR SERVING PLATE AND LET COOL

SPRINKLE TOP OF CAKE WITH POWDERED SUGAR WHEN YOU SERVE OR IF USING FROSTING MICROWAVE ON HIGH FOR 15 TO 20 SECONDS. STIR UNTIL SMOOTH AND DRIZZLE OVER CAKE.

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NOTES : USE DEVILS FOOD CAKE MIX FOR A MORE CHOCOLATY FLAVOR.