CHOCOLATE CHIP BUNDT CAKE
INGREDIENTS:
1 (15.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
2 cups milk chocolate chips
For the Glaze
4 oz semi sweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons pure vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F. Coat a 12-cup bundt pan with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Fold in chocolate chips. Pour batter into prepared bundt pan.
3. Bake in preheated oven for 50-55 minutes or until the top of the cake springs back when lightly touched. Allow cake to cool in pan for at least an hour and a half before inverting onto a plate or cake stand.
4. Once cake is cool, prepare the chocolate glaze.
For the Glaze
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the cake.
3. Spoon the glaze over the bundt cake, allowing it to drip down the sides.
