1 (18.25 ounce) package yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs, beaten
2/3 cup oil (I use sunflower)
2/3 cup white sugar
1/3 cup water
1 (8 ounce) container sour cream
1 cup Andes mint chips
Hot Fudge (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and mint chips. It will be a very thick batter, but that helps make an incredibly moist cake.
- Pour batter into the prepared Bundt pan. Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.
Andes mint chips $2.50 (Meijer) - can chop mints ($1 Christmas time)
Sour Cream $.50 (Aldi's)
Cake Mix $.90 (Aldi's)
Pudding $.50 (Aldi's)
Eggs $.35 (Aldi's)
Whatever flavor of pudding you want
Whatever flavor of cake you want
Mini chocolate chips