chocolate chip bundt cake

This is one delicious cake. It's a family favorite that we make for parties and anytime we want something chocolatey but not too chocolatey. Best of all, it's EASY to make. It starts with a boxed cake mix and comes together quickly with SideSwipe on your KitchenAid mixer. It will be eaten just as quickly! Make this soon. Your friends and loved ones will thank you.

The recipe, adapted from one by the Cake Doctor, doesn't call for any icing. And we prefer it that way. But if you want to make it look more festive, drip a chocolate ganache over it as we did for the photos.

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ingredients

• 1 bar (4 oz) German Chocolate or dark chocolate
• 1 package yellow cake mix
• 1 package vanilla instant pudding mix
• 1 cup whole milk, room temperature
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 1 cup (6 oz) semisweet chocolate chips

directions

1. Place rack in the center of the oven and preheat to 325 degrees F.
2. Lightly mist 10-inch tube or bundt pan (or 3 eight in loaf pans) with vegetable oil spray, then dust with flour. (or use spray with flour)
3. Break German chocolate bar into four pieces. Grate the bar in food processor or with hand grater until the bar is finely grated. If using the food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time.
4. In your stand mixer fitted with SideSwipe, add cake mix, pudding mix and oil. Mix on low to medium speed until combined. Add eggs one at a time and mix until thoroughly combined.
5. Add grated chocolate and mix on medium speed 1-2 minutes more. On lowest speed, allow the mixer and SideSwipe to fold in whole chocolate chips.

1. Pour the batter into the prepared pan, smoothing it out with a rubber spatula and place in the oven.
2. Bake the cake until it's golden brown and springs back lightly when pressed with your finger, 58 to 60 mins for tube or bundt pan (50 to 52 mins for loaf pans). Once you remove it from the oven, place on cooling wrack and cool for about 20 mins, then serve.
3. ​You can store this cake in a sealed container up to one week. It also can be frozen for up to 3 months. ​