Chocolate Chip Pound Cake

My sister in law Brittany makes this occasionally and I love it! I definitely left out the sugar (oops!) and substituted the vegetable oil for applesauce and light sour cream instead of regular! It turned out great, and not as heavy as pound cakes normally are! It made me feel better about having more than one piece! :)

1 (18.25 ounce) package yellow cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup white sugar

3/4 cup water

3/4 cup vegetable oil

4 eggs, beaten

1 cup sour cream

1/2 cup milk chocolate chips

1/8 cup confectioners' sugar for dusting (or make a glazing with powdered sugar, vanilla, and milk)

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
3. Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

Enjoy!
Jen