Packable Chocolate Chip Cake
Yield
1 cakePrep
15 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding |
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| 4 | large |
eggs
slightly beaten |
|
| 1 ½ | cups |
chocolate chips (semi-sweet)
|
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 4 | large |
eggs
slightly beaten |
|
| 355 | ml |
chocolate chips (semi-sweet)
|
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
In a mixing bowl, combine cake mix, sour cream, oil, water and eggs.
Beat for 2 minutes. Fold in chocolate chips.
Pour into a greased 10 inch fluted tube pan.
Bake at 350℉ (180℃). for 45 to 50 minutes or until cake tests done.
Cool in pan for 20 minutes before removing to a wire rack.
Just before serving, dust with powdered sugar.
