A lighter stacy's chocolate chip cake

Contributed By: ericandmandykelley
Costco Connection

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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Origin: American
Special Features: Kids Love It
Kids can help make it
Make Ahead
Vegetarian
Meal Type: Breakfast & Brunch
Snack
Dessert

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Ingredients

Vegetable oil spray, for misting the an
Flour, for dusting the pan
1 Bar (4 oz) German's sweet chocolate
1 package (18.5 oz) plain butter recipe golden cake mix
1 package (3.4 oz) vanilla instant pudding mix
1 1/2 cups Milk
1/2 cup Vegetable oil
4 Large eggs
1 teaspoon Pure vanilla extract
1 cup (6 oz) miniature semisweet chocolate chips

Preparation

Place a rack in the center of the oven and preheat the oven to 350. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

Break the German's chocolate bar into four pieces. Finely grate the bar using a food processor or a hand grater (if you are using a food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time). Set the grated chocolate aside.

Place the cake mix, pudding mix, milk, oil, eggs and vanilla in a large mixing bowl. Beat with a electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine, fold in the grated German's chocolate and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. Fold in the chocolate chips. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

Bake the cake until it is golden brown and the top springs back with lightly pressed with a finger, 50-55 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer, then slice and serve.

Tip: For a slightly richer cake, use 1 1/3 cups milk and 2/3 cup vegetable oil.