Vanilla Rich Chip Cake

This recipe has the ease of a cake mix base, but has some add-ins to up the richness enough to make this a bundt cake that tastes home made. There is also a glaze recipe to top it off, or if you prefer, just sprinkle the cooled cake with confectioners’ sugar.

Vanilla Rich Chip Cake

1 package (18.25 ounces) yellow cake mix
1 package (3.5 ounces) instant vanilla pudding mix
1 container (8 ounces) sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F. Prepare a 12-cup Bundt pan by spraying with nonstick cooking spray.

This recipe needs two purchased dry mixes.

We need a yellow cake mix and a small box of instant vanilla pudding mix.

The rest of the cake ingredients will be added to these dry mixes.

In a large mixing bowl, combine both the dry mixes, 8 oz. sour cream, 1/2 cup vegetable oil, 1/2 cup water, 4 eggs, and 1 tablespoon vanilla extract.

Beat at low speed of mixer until moistened, then beat on medium speed for 2 minutes until well blended.

The last ingredient that will be added is mini semi-sweet chocolate chips.

Add 1 cup of these chocolate chips to the batter.

Stir in until blended . . .

. . . and pour batter into prepared Bundt pan. Bake in preheated oven for 50 minutes or until toothpick inserted in center comes out clean.

When cake is done, remove from oven and cool in pan for 10 minutes.

Invert cake onto wire rack to cool completely.

Drizzle with Vanilla Butter Glaze or sprinkle cake with confectioners’ sugar.

Vanilla Butter Glaze

3 tablespoons butter, melted
2 1/4 cups confectioners’ sugar
3 tablespoons water
1 1/2 teaspoons vanilla extract

Assemble the ingredients for the glaze.

In a medium bowl, mix together all ingredients until smooth. Let stand 3 minutes or until thickened.

Drizzle over cake . . .

. . . until there’s as much glaze as you want.

Admire your creation . . .

. . . then try it.