Yield: 1 (10-inch) Bundt cake to make 16 servings
1 (15.25) ounce box Duncan Hines Classic Butter Golden cake mix
1 (3.4-ounce) box instant vanilla pudding & filling
4 large eggs, room temperature
1 stick softened butter or ¼ cup vegetable oil
1½ teaspoons vanilla extract
¼ teaspoon Fiori di Sicilia flavoring (see ingredient notes)
8 ounces beer, room temperature (see ingredient notes)
1 cup (6 ounces) mini chocolate chips mixed with ¼ teaspoon all-purpose flour, optional
(The flour will help keep the chocolate chips suspended in the batter, rather than sinking to the bottom of the pan.)
Homemade pan release (see recipe below)
Heat the oven to 325 F. Brush the sides and bottom of Nordic Ware’s Cathedral Bundt pan with homemade pan release (recipe follows). If you do not have a Cathedral Bundt, any 10- to 12-cup tube pan will work.)
Place cake mix, pudding, eggs, butter (or oil), vanilla, Fiori di Sicilia flavoring and beer into the mixing bowl of an electric mixer. Beat on low speed for 30 seconds, then raise speed to medium, mixing for 4 minutes more. If making a chocolate chip cake, fold in the chocolate chips, by hand.
Pour batter into pan and bake immediately for 60 to 65 minutes, or until cake tests done. Remove pan from oven and place on a wire rack to cool for 15 minutes before inverting cake onto rack to finish cooling.
