Sunday, January 11, 2009
Chocolate Chip Bundt Cake
Alright, I promise I'm not secretly working for McCormick, despite having posted two of their recipes. It's just that I had the same ingredients leftover from my New Year's Rum Cake, and noticed this recipe was similar. You can probably guess what happened next...
Yes - it's embarrassing to say I made the damn rum sauce and drowned that poor chocolate chip baby in booze. It was Kris' idea, I swear. I think he'd drink it as a soup if I wasn't looking. McCormick recommended a simple vanilla glaze, which I've included below, but apparently we couldn't use it because there wasn't any rum in it.
Anyway, this cake was delicious, with or without the rum sauce, and will be a new go to staple. (I'm beginning to think I should have labeled this blog "The Bundt Queen"...)
Apologies for the hideous picture. I had people over and was too self-conscious to have a full-on photo shoot.
McCormick's Vanilla Rich Chip Cake
1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1 tablespoon McCormick® Pure Vanilla Extract
1 cup chocolate chips (I used 2)
1. Preheat oven to 350°F. Beat all ingredients, except chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (recipe follows), if desired.
Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract until smooth. Let stand 3 minutes or until thickened.