Supporting organizations that deal with hunger issues is near and dear to my heart. To me, there are few things as important as making sure those in your community are fed. We have a local organization here that has a few different anti-hunger programs (among other great programs!) – and my favorite is their holiday meal service. On Thanksgiving, Christmas and Easter they set up a big, free meal for anyone who feels they need it. They usually end up serving around 400 people.
Everything is funded through donations so when I saw that they were looking for people to make some cakes for them to serve on Easter, I jumped on it. Jake and I whipped up this quick-but-delicious bundt cake for their dessert spread. I’ve been too busy to share the recipe before this, but never too busy to help out a good cause!
Chocolate Chocolate Chip Bundt Cake
(from The Cake Mix Doctor Returns!)
Makes 1 Bundt Cake
1 package plain chocolate cake mix
1 package chocolate instant pudding mix
4 large eggs
1 cup sour cream
2/3 cup water
1/2 cup vegetable oil
1 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preaheat the oven to 350F and grease a bundt pan.
In a large bowl, beat together the cake mix, pudding mix, eggs, sour cream, water, vegetable oil and vanilla until well combined, about 2 minutes, scraping down the sides of the bowl as needed. Fold in the chocolate chips and transfer batter to the prepared pan.
Bake for 55-60 minutes, until it springs back when lightly pressed. Let cool for about 20 minutes before removing from pan. Let cool completely before decorating.