Chocolate Chip Bundt Cake



  • 1 15.25 ounce package yellow cake
  • 1 3.9 package of chocolate instant pudding
  • 1 8 ounce container of sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 large eggs, lightly beaten
  • 1 cup of semisweet chocolate chips
  • powdered sugar


  1. Preheat the oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. Place the cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl. With an electric mixer, beat until just blended, scraping down the sides of the bowl as you go. Fold in the chocolate chips, and pour into a prepared pan.
  4. Bake in the preheated oven until a long wooden pick inserted in the center comes out clean, about 45 minutes. Cool in the pan and then remove to a wire rack.
  5. Lightly sprinkle with powdered sugar.

Peach Pound Cake


Peach Pound Cake


  • 1 cup of butter, softened
  • 2 cups of sugar
  • 4 eggs
  • 1 t vanilla
  • 3 cups of flour
  • 1 t baking powder
  • 2 cups of chopped peaches

How to make:

Preheat the over to 325 degrees.

Grease a 10-inch Bundt pan with cooking spray, or with butter and sprinkle with sugar, shaking out the excess.

In a large mixing bowl, cream the butter and sugar until well blended. Beat in the eggs 1 at a time, and add vanilla. On top of the wet mixture add flour, baking powder, and salt. Gradually mix, beating until batter is well blended. Fold in the peaches.

Spoon into the prepared Bundt pan. Bake for 75 minutes or until a wooden toothpick inserted into the cake comes out clean.

Cool in the pan. Invert to remove. Flip the cake and sprinkle with powdered sugar before serving.