Last September, I bought two cookbooks from Dunlap Methodist Church, one for me and one for my grandson, Tyler, who wants to be a chef. I told him the best cookbooks are ones from churches and different organizations. They have been tried.
This recipe comes from Cathy Allen. Almost everyone loves chocolate chip cookies. I enjoy this cake recipe. I’ve never had a really good chocolate chip cake recipe before this one. It calls for a Bundt pan. It sure looks pretty dusted with powdered sugar. But you can use a 9-by-13-inch pan. Just dust it.
Chocolate Chip Bundt Cake
2 tablespoons flour
1 8-1⁄2 ounce yellow cake mix
1 3-ounce package instant vanilla pudding mix
2 eggs or 8-ounce egg substitute
8 ounces sour cream
3⁄4 cup water
11⁄2 teaspoon vanilla
2 tablespoons oil (vegetable, etc)
1⁄2 cup mini chocolate chips
Coat 12-cup Bundt pan with cooking spray. Dust inside with flour.
Combine cake mix, pudding mix, eggs, sour cream, oil and water in large bowl.
Mix on low until dry ingredients are moist, then mix at medium speed until smooth, about two minutes.
Fold in chips.
Pour into prepared pan.
Bake at 350 degrees for 45 to 50 minutes or until a toothpick comes out clean.
Cool on wire rack for 20 minutes, then invert cake onto plate and cool completely. You can sift powdered sugar over the cake after it is cooled.
Note: Sometimes I add chopped nuts. Just make sure everyone knows there are nuts in the cake.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.