Betty's Chocolate Chip Bundt Cake, Recipe by Miss Lanna

Betty demonstrates how to make an elegant Chocolate Chip Bundt Cake. This cake contains a yellow cake mix, coconut cream pudding mix, applesauce, crushed Heath bars, semisweet chocolate chips, and pecans.
Chocolate Chip Bundt Cake
1 box yellow cake mix
1 small package coconut cream pudding mix
½ cup applesauce
½ cup water
3 eggs
1 cup sour cream
¾ cup finely chopped Heath bar candy bar (or ¾ cup Heath bit-of-brickle)
1 cup semisweet chocolate chips
1 cup chopped pecans
In a large mixing bowl, combine yellow cake mix, instant coconut cream pudding mix, applesauce, water, and eggs. Beat for 2 minutes on medium-high speed. Fold in sour cream, chopped Heath bar pieces, chocolate chips, and chopped pecans. Pour cake batter into well-buttered Bundt cake pan. Bake at 350 degrees (F) until a knife inserted into the deepest part comes out clean, about 45 minutes to 1 hour. Cool cake in pan 15 minutes before removing it.
Topping: Sprinkle confectioner’s sugar on top or drizzle white glaze over the cake after it cools. White glaze: 1 cup confectioner’s sugar, 1 teaspoon vanilla or al-mond extract, and 2 tablespoons (or more) of milk to make the glaze runny for driz-zling.
Note: Cover the cake after it is removed from the pan, so that the moisture stays in while it cools. Keep it covered in a Tupperware dish to maintain that moisture for storage. This cake is best served warm (right out of the oven) or the next day after absorbing all the moisture.
Enjoy! --Betty  Thank you, Miss Lanna for the great recipe!
Enjoy! --Betty 
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