Strawberry Bundt Cake With Milk Chocolate Chips – a delicious recipe with strawberry cake, granulated sugar, eggs, vanilla pudding, cold water, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0 degrees F (165u00b0 degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
2
In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
3
In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
4
Mix dry and wet ingredients together thoroughly.
5
Fold in 1/2 cup Milk Chocolate Chips into batter.
6
Pour batter into well greased & floured Bundt Pan.
7
Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
8
Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
9
Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.
1064
kcal
Calories
65
g
Fat
58
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 1/4 ounce) strawberry cake mix (I used Betty Crocker Super Moist), 1/2 cup granulated sugar, 4 eggs, beaten, 1 (4 ounce) package instant vanilla pudding, and more.
Yes, Strawberry Bundt Cake With Milk Chocolate Chips falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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