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Ingredients
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 1/2 cups Oil
- 1 package (3.4 Oz. Package) Vanilla Instant Pudding
- 1 cup Sour Cream
- 1 teaspoon Vanilla
- 4 whole Eggs
- 1 can (15 Oz. Can) Hershey's Chocolate Syrup
- 1 package (12 Oz. Package) Chocolate Chips
Method
- Put all ingredients except for chocolate chips and syrup into a large bowl and beat for 10 minutes. Divide the mixture into 3 parts. Put one part into another bowl and mix in the chocolate chips and chocolate syrup.
- Pour one non-chocolate part of the mix into a well-greased bundt pan. Now pour in the part that is mixed with the chocolate chips and syrup. Top with the remaining mixture. Cut through with a knife to swirl the mixture a little.
- Bake at 350 degrees for 45 to 50 minutes. Remove when a knife comes out clean (except for chocolate) and let cool on a wire rack for 10 minutes. Remove from the pan and continue to cool on the wire rack.
- Enjoy! This is also really good with my strawberry topping and some homemade whipped cream. Scrumptious!
