Cake Recipes
Banana Chip Bundt Cake
Ingredients
- 1 (18.5 ounce) box banana cake mix (with pudding in the mix)*
- 1 (3.5 ounce) box instant banana cream pudding and pie filling
- 4 eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup Hershey's miniature semisweet chocolate chips
Instructions
- Heat oven to 350 degrees F. Spritz fluted stoneware pan.
- In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes.
- Stir in chocolate chips.
- Pour batter into pan.
- Bake for 45 to 50 minutes or until a wooden pick tests done.
- Cool for 10 minutes; remove from pan.
- Cool completely on wire rack. Drizzle with Chocolate Glaze.
- Chocolate Glaze: In small saucepan bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves.
- Remove from heat; add 1 cup Hershey's miniature semisweet chocolate chips. Stir with wire whisk until chips are melted and mixture is smooth.
- Cool to desired consistency; use immediately (about 2/3 cup glaze).
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.