Friday, February 12, 2010

Incredible Bundt Cake

As soon as Brooke posted this cake months ago, I went right out and bought the ingredients. So easy and simple and delicious!

I've made it several times since then, and it's always a hit. If I'm serving it during the day, I usually don't even frost it - it makes for a nice pound-cake style treat. For a more decadent dessert, it's frosting all the way!

  • 1 yellow cake mix
  • 1 small box vanilla pudding
  • 1 cup sour cream
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 1 cup semisweet chocolate chips, divided
  • 1 cup chopped pecans, divided

Preheat oven to 350 degrees. Using and electric mixer, blend the cake mix, pudding, sour cream, eggs, oil and applesauce 5-6 minutes. Grease and flour a bundt or tube pan. Pour 1/3 of the batter into pan and sprinkle one half of chocolate chips and nuts over it. Pour in remaining batter and top with remaining chips and nuts. Bake 50 to 55 minutes. Cool about 5 minutes, then turn out onto a serving plate; cool completely.


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