There are few things that I love more in life than cake. Throw some chocolate in that cake, and I could spend an entire day eating many, many slices. I know it's not cool to love sugar these days, but as long as I try and eat lots of veggies (read, some veggies), etc. I've found a way to justify it.
Enter the bundt pan. Jeff and I have had this ongoing joke with this bundt pan I registered for and we got as a wedding gift. I originally put it on the list because it reminded me of one of my favorite childhood desserts that my mom whipped up time and time again. When we started prepping for the move Jeff tried to get me to ditch it "Baby, are we getting rid of this?" and I said "Absolutely not." Even though it hadn't been used in almost five years, I had a plan.
Fast forward a few months, and now in my newly bright kitchen I decided to bake my mom's chocolate chip bundt cake. Jeff just aced a very big presentation at work and I thought it deserved a celebration -- and what better than Pat Swan's chocolate chip bundt?
Now if I would've known that Amelia would be up for the entire night with an ear infection, I probably would have passed on dessert, but how can we prepare for these things?
I wish the pictures were better, but my skills aren't up to par with Smitten Kitchen level (I'm obsessed with her blog). The recipe's below, but I'm gonna warn you there are a couple of "from the box" ingredients. It kinda goes against my baking policy, but this is a recipe from the 70s, so what do you expect? This cake is about reliving my childhood, but I did make a few modifications (marked below) and I was able to find a "healthy" pre-made vanilla cake mix, but, yeah...it's still from a box.
CHOCOLATE CHIP BUNDT RECIPE:
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling YIELD:12 servings
Ingredients
1 package yellow cake mix (regular size) (You could always make your own, I just didn't have time at 7:00 at night)
1 package (3.4 ounces) instant vanilla pudding mix (I know, I know)
1 cup 2% milk
1 cup canola oil
4 eggs
1 cup miniature semisweet chocolate chips (I always choose Guittard)
5 tablespoons grated German sweet chocolate, divided
2 tablespoons confectioners' sugar
*******MY MODIFICATIONS**********
Immaculate Naturally Delicious Vanilla Cake Mix & an Extra cup of Guittard chocolate chips ; I also used whole milk, instead of 2%
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Directions
1. In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured bundt pan.
2. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine confectioners' sugar and remaining grated chocolate; sprinkle over cake.
Yield: 12 servings.
