Chocolate Chip Pound Cake

1 yellow cake mix**
4 eggs, beaten
3/4 c. water
16 oz. chocolate chips (2 c.)***
1 large chocolate instant pudding mix
3/4 c. oil
8 oz. sour cream

Blend all ingredients well. Pour into sprayed bundt or angel food cake pan. Bake at 350 degrees for 50-60 minutes. *Beating eggs before adding to batter will result in a less stiff batter.

**Cake mixes used to be 18 oz. If you are using one that is 15 oz. you will need to add 2/3 c. yellow cake mix to this recipe so the cake will come out right. 

**I just noticed that the boxes I bought last week (12/2024) have 13.25 oz! So you'll need to add 1 c. yellow cake mix to make the cake turn out right. (This was for a name brand--Betty Crocker)

***Chocolate chips used to come in a 16 oz. bag, but now they are in a 12 oz. bag. You will need 2 full c. of chocolate chips for this recipe.

****Be prepared for this cake not to last very long after you make it : ) Enjoy!

For a "healthier" less sweet cake, make with a white or yellow cake mix, add cocoa and dry sugar free vanilla pudding and substitute greek yogurt for the sour cream. It will still be very moist, but not as sweet. Great for those needing to watch their sugar.