18 1/4 oz. unprepared yellow cake mix
1 package instant vanilla pudding dry mix, 3.4 oz.
8 oz. fat free egg substitute
8 oz. fat free sour cream
3/4 cups water
2 tbsp. vegetable oil
1 1/2 tsp. vanilla extract
1/2 mini chocolate chips
1 tbsp. powdered sugar
Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray and dust the inside of the pan with flour. (I used Pam Baking Spray with the flour right in it!)
Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until ingredients are combined. Then mix on medium speed until batter is almost smooth, about 2 minutes.
Fold in chocolate chips, then pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes, then invert cake onto rack and cool completely. Just before serving sift powdered sugar over the cake.