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Chocolate Chip Hazelnut Cake
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Turn a cake mix into an impressive dessert by flavoring the batter with McCormick® Imitation Hazelnut Flavor and baking in a Bundt pan.

Makes 16 servings.

Prep Time: 10 minutes

Cook Time: 50 minutes

INGREDIENTS

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
4 eggs
1 teaspoon McCormick® Imitation Hazelnut Flavor
1 cup miniature chocolate chips

DIRECTIONS

1. Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes. Stir in chocolate chips.

2. 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, if desired.

Tips

Test Kitchen Tip: If using yellow cake mix with pudding in the mix, omit vanilla instant pudding mix.

NUTRITION INFORMATION

per serving

Calories: 342

Fat: 18 g

Carbohydrates: 41 g

Cholesterol: 64 mg

Sodium: 323 mg

Fiber: 1 g

Protein: 4 g

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