About 12 years ago, when LuLu was in high school and Miss T was just a little thing I was given this cake as a thank you by the mother of another high schooler, who was tagging along with my family on a ski vacation to Taos, New Mexico. It was “spring break” week and we had just finished remodeling our kitchen. I didn’t have running water in the kitchen sink , a time etched in my memory. No matter, we were headed out-of-town before sunrise, west bound for a 10 hour drive. Quick to convey her thanks for taking her kid off of her hands for an entire week this mom sent the cake with the kid. The cake came with us.
At a later date I requested the recipe as the cake was delicious, moist, and perfect with a cup of coffee or as a dessert. I’ve made it many times since to carry to friends or family as it travels well and is always well received.
Our ski trip was a blast, as they always are. We returned home safe and sound, no broken parts with 3 kids in tow – one we delivered home swiftly with a wave and a “thanks for the cake, it was great!”. I remember it like it happened last week. Those kids have finished college or currently attend college and my kitchen does have running water. Funny how time passes, things change and people move on but a winning recipe….well, once a winner always a winner.
Chocolate Chip Marble Bundt Cake
1 box yellow cake mix
1 small box of instant vanilla pudding
3/4 cup canola oil
1 cup sour cream
1/2 cup chocolate syrup
1 cup semi-sweet chocolate chips
Preheat oven to 350*. Grease and flour a bundt pan.
Combine the first 6 ingredients and mix well. Divide batter in half. Add chocolate syrup and chips to one bowl and stir until well combined. Pour half of the yellow batter into the bundt pan, followed by all of the chocolate batter and last top with remaining yellow batter. Swirl with a knife. Bake for 50 minutes and allow to cool in pan for 15 minutes before inverting onto a serving platter.