Joanna Gaines’ Chocolate Chip Bundt Cake

This famous cake gets help from boxed cake mix. Devil’s food cake mix is combined with yogurt, eggs, warm water, vanilla pudding mix and vegetable oil. Then the cake batter is beaten until fluffy before folding in mini chocolate chips. Next the batter is poured into a Bundt pan and baked. While the cake cools a glaze is made with cocoa powder, water, corn syrup & vegetable oil. The glaze is drizzled over the cooled cake.

Course Dessert

Prep Time 20 minutes

Cook Time 40 minutes

Cooling Time 1 hour

Servings 12 people

Ingredients

1 (15.25 oz) devil’s food cake mix
1 cup plain yogurt
4 large eggs
3.4 oz package vanilla instant pudding mix
½ cup plus 1 tbsp vegetable oil divided
½ cup warm water
1 cup mini semisweet chocolate chips
2 tbsp unsweetened cocoa
2 tbsp light corn syrup
1 cup powdered sugar plus more for serving
Fresh strawberries

Instructions

Preheat oven to 350 F. In a large bowl, add the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup vegetable oil. Beat the mixture with a hand mixer on low until just combined. Turn the mixer speed up to medium and beat the batter until fluffy, 2 to 3 minutes. Fold in the mini chocolate chips.
Lightly grease and flour a Bundt pan. Pour the batter into the prepared pan and bake the cake for 35 to 40 minutes. Check if the cake is done by inserting a tooth pick into the center and it comes out clean.
Allow the cake to begin cooling in the pan for 10 minutes before transferring to a cooling rack to cool completely.
In a small saucepan, add the cocoa, 2 tbsp water, light corn syrup and 1 tbsp oil. Mix to combine and cook on low, stirring continuously. Gradually add in 1 cup of powdered sugar, whisking until smooth.
Once the cake is cool, place on a cake stand or serving plate. Drizzle the glaze over the cake. Sprinkle powdered sugar on top and garnish with strawberries.