Chocolate Chip Cake

This cake was a hit at a Mother’s Day gathering held in honor of my mother-in-law – no “mother-in-law jokes” apply with her, she’s the best one I could ever ask for! This Chocolate Chip Cake is moist and rich and is adapted from a recipe that's in a cookbook on my shelf called “The Cake Doctor” by Anne Byrn. I wanted to make something delicious for the get-together, but not so plain as brownies – this was the ticket! And there wasn’t a crumb left to take home when the party ended!

Ingredients:
Vegetable oil spray for the bundt pan
Flour to dust the pan
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 C. whole milk
3/4 C. vegetable oil, such as canola
4 large eggs
1 1/2 C. semi-sweet chocolate chips, divided

Directions:
Preheat oven to 325 degrees with the rack in the center. Lightly spray a 10-inch bundt pan with vegetable oil, then dust with flour and shake out excess. Set aside.
Take a 1/2 cup of the semi-sweet chocolate chips and chop into smaller chunks, set aside.
Place the dry cake mix in a large mixing bowl and add the dry pudding mix, milk, oil and eggs. Using an electric mixer, blend on low for a minute, then stop to fold in the 1/2 cup of chopped chocolate chips. Scrape down the sides and continue to mix for 2 more minutes. Fold in remaining chocolate chips, distributing them evenly, then pour into the prepared bundt pan, smoothing the top.
Bake for 55-60 minutes until golden brown and springy. Invert cake and cool before slicing into serving sizes. Top each slice with a dollop of whipped cream or a side of ice cream, if desired.

Serves 16.