Make this cake and your family will praise you at the gates. They will rejoice at your feet. They will declare their undying love. They will spontaneously do chores. Okay, I'm lying about the chores part, but it really is a fantastic cake. The recipe was at the end of a book I just finished reading called The God Cookie by Geoffrey Woods. The recipe calls for a dark chocolate cake mix, but I used a fudge flavored one. My darling husband has no love for the dark chocolate. I also used 1 1/2 tubes of cookie dough. Of course, I had small people stealing raw cookie dough from. You may not encounter a problem such as this.
Audra's World-Famous Chocolate Chip Bundt Cake
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake
1 large tube Nestle Toll House Chocolate Chip Cookie Dough
1 bag Nestle Chocolate Chips (The recipe says you can sub butterscotch chips, but I think that sounds gross)
1. Preheat your oven to 350 degrees
2. Blend the dry mix, water, oil, and eggs in a large bowl until moistened (about 30 seconds)
3. Then after you've greased your Bundt pan, mush the cookie dough in an even layer around the inside of it--almost like a pie crust--but mushed all around.
4. Stir the chocolate chips into the cake batter
5. Pour cake batter into the cookie-lined Bundt pan.
6. Cook at 350 degrees 45-50 minutes
7. Let it cool for 30 minutes or you'll flub the flip. After cool, flip it out on a cake stand or plate and voila!
Enjoy,
Wendy
