Ingredients
Equipment
Instructions
- Preheat that oven to 325°F and generously grease and flour your Bundt pan.
- In a large mixing bowl, combine the first five ingredients (cake mix, pudding, eggs, oil, water) until smooth and happy. Stir in the chocolate chips — and no, you can’t skimp on them. That’s the whole point.
- Pour the batter into your pan, smooth out the top, say a prayer, and pop it in the oven. Bake for 50–60 minutes. I usually check it around the 45-minute mark because a little gooey on top? That’s the good part.
- Let cool 5 minutes before removing from the pan.
- Now, let it cool just enough so it doesn’t burn your tongue… but not so much that someone else gets the first slice.
Recipe Notes
Slightly underbaked = magic. If it jiggles just a bit on top, you’ve nailed it.
This cake needs no frosting — the gooey chips do the work.
Microwave a slice for 8 seconds and thank me later.
Keeps beautifully covered at room temperature for 3–4 days (as if it would last that long!).
