Easy Chocolate Chip Bundt Cake

My favorite Bundt cake occasions are half birthdays. What? You don't celebrate half birthdays??? Read more about them here and here.

(This is Nordic Ware's Blossom Bundt Pan...isn't it pretty?)


This cake was no exception. Although there's not a picture of it, we did cut it in half and give to a friend on her half birthday. Yes, I'm sure that this family thinks we are crazy.
THAT'S OK. We are.


The recipe comes from the Sample House cookbook. If you're from the Dallas area, you are surely familiar with the gift shop, Sample House. Well way back when, the (now moved) location on Walnut Hill had a soup shop. It was cute and quaint and you always, always saved room for dessert.


[note: PLEASE be sure to grease and flour every nook and cranny of your Bundt pan. Please.]


With sour cream and pudding in the mix, the cake bakes up super moist. The combination of the vanilla/yellow cake and the chocolate pudding packet makes for a nice mix of flavors and the pockets of melty chocolate chips are a bonus.


The recipe is straight from the cookbook, with a few little changes to the method from me. I love having simple recipes in my arsenal...this one is quick and no-fuss. It also makes a great half-birthday cake.


Easy Chocolate Chip Cake
{recipe from Sample House cookbook, method adapted}

1 box vanilla or yellow cake mix
3 eggs, lightly beaten
3/4 cup water
1 (3-4 ounce) box instant chocolate pudding mix
1/2 cup vegetable oil
8 ounces sour cream
6 ounces chocolate chips

for the glaze:
1 cup sugar
1/2 cup salted butter
1/2 cup milk
6 ounces chocolate chips
1 teaspoon vanilla

Grease and flour a Bundt pan. Preheat oven to 325.

With an electric mixer, beat all of the cake ingredients except the chocolate chips on low until combined. Increase speed to medium, and continue beating until very few lumps remain. Stir in the chocolate chips.

Pour into the prepared pan and bake for about 1 hour, or until the cake bounces back when lightly pressed. Let cool in the pan for 10 minutes. After 10 minutes, place a wire rack face-down on the exposed part of the cake. Flip the cake over onto the wire rack. Let sit for 1 minute, then remove the pan. Let the cake cool completely.

Make the glaze by combining the sugar, butter, milk, and chocolate chips in a saucepan over low heat. Stir until the chips are melted and smooth. Stir in the vanilla. Remove from heat.

Place the cake on the wire rack onto a parchment or foil lined cookie sheet. Once the glaze has cooled for 10-15 minutes, pour over the cake. The longer the glaze sits, the thicker it will be, but you want it to be warm for pouring.

Sprinkles are optional. :)