Chocolate Chip Hazelnut Cake

Turn a cake mix into an impressive dessert by flavoring the batter with McCormick® Hazelnut Flavor and baking in a Bundt pan.
10m
PREP TIME
50m
COOK TIME
342
CALORIES
8
INGREDIENTS

Servings: 16

Ingredients

  • Step1
  • 1 package (2-layer size) 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® Hazelnut Flavor
  • 1 cup miniature chocolate chips

INSTRUCTIONS

  • 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 AND TRICKS

If using yellow cake mix with pudding in the mix, omit vanilla instant pudding mix.

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NUTRITION INFORMATION

(per Serving)

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