Holly Wagner’s Double Chocolate Chip Bundt


1 box yellow cake mix
1 small box instant chocolate pudding
3 eggs
1 stick margarine or butter
2 teaspoons of vanilla
1 – 8 oz. container of sour cream
½ cup of water
1 pkg of mini-chocolate chips
2 teaspoons of flour


Heat oven to 350, and use baking spray for bundt pan.

Mix cake mix and pudding mix, added melted butter/margarine mix, and then add eggs – beat together.

Add sour cream and water – beat with mixer and then add vanilla – mix.

In a plastic bag dump mini chips and add two teaspoons of flour – close bag and shake.

Add chips to mixture, stir and then put in the bundt pan.

Bake for 50 minutes and enjoy!

Angela Davis’s Lemon Poppy Seed Bundt


1/4 c. poppy seeds
1/4 c. milk
1 box lemon cake mix
4 eggs
1 (3 3/8 oz.) pkg. lemon pudding mix
1/2 c. oil
1 c. hot water
1 c. confectioner’s sugar
4 tsp of lemon juice


In small bowl soak poppy seeds in milk.

In large bowl combine cake mix, eggs, pudding mix, oil and water. Add poppy seed mixture and beat well. Pour into greased and floured bundt pan. Bake at 350 degrees for 50 minutes. Cool 10 minutes and remove from pan. Drizzle glaze over top.

Nikki Muehlhausen’s Glazed Almond Bundt


1 cup butter, softened
2 cups white sugar
4 eggs
2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk

1 to 3 Tablespoons milk
3/4 cup powdered sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds


1. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.

2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.

3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.

4. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.


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