If you have been the following the Little Kitchen this week, I have been on quite the crepe kick. I am just completely convinced it is one of the most versatile recipes and the sweet and savory options are endless! However, if you are not so interested in going on a crepe quest, I am now returning with some of my favorite recipes; however, I cannot promise you won't see a few more crepes pop up every now and then. Once again, my picture does nothing to convey the wonderfulness and deliciousness of this cake! Try it once though and I bet it will become a go to cake for you just as it is for me. Because it is made with pudding, it is one of the most moist cakes I have ever baked myself. It will take you approximately 10 minutes to assemble and just a few ingredients, which gives it the Little Kitchen stamp of approval. Enjoy!Ingredients
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant chocolate pudding
1 1/2 cups water
1/2 cup vegetable oil
6 ounces chocolate chips (I prefer semi-sweet but I have used milk chocolate)
Step by Step
1. Preheat oven to 325 degrees
2. Mix first three dry ingredients.
3. Add eggs, water and oil.
4. Beat well.
5. Spray bundt pan with nonstick cooking spray.
6. Fill bundt pan with batter and bake for 1 hour.
7. Additional Option: Serve with a dollop of whip cream .