Chocolate Chip Cake
Chocolate Chip Cake is awesome. Don’t you just love chocolate? and cake? Now put them together and look out. Chocolate cake mix, chocolate pudding and chocolate chips combine for a scrumptious bundt cake that you will salivate over! This cake is so easy to make since it uses only a handful of ingredients.
The only difficult thing is making sure you bake the cake long enough since it’s made in a bundt pan. Don’t ever bake a bundt cake by time alone. You have to check for doneness or the cake will fall out of the pan in clumps. 🙁 Simply stick a knife all the way to the bottom of the bundt pan. If the knife comes out clean the cake is done. Voila! You have one dynamite cake on your hands. Add a dollop of ice cream and you have double the treat!
Last Tuesday I realized a little after 3:00pm that I was going to be making a meal for some friends who had a family member at death’s door. I didn’t have time to go grocery shopping. I had about 3 hours to throw something together with what I hand on hand. I quickly removed some frozen ground beef from my freezer and microwaved it on a low setting to get it to defrost. I made up a batch of Chili Con Carne–but with black beans since I didn’t have kidney beans on hand. It turned out just as well. I added a batch of sweet cornbread, a quick tossed salad, and this delicious cake.
I was searching through my recipe book trying to find anything where I had all the ingredients on hand. My eyes came across this old recipe. I quickly surveyed my pantry and found out I had everything I needed. So because bundt cakes can take 1 1/2 hours to bake completely, I started this recipe first. Then I made up the chili. Finally, while those things were cooking I whipped up the cornbread and salad.
I had a full meal ready in about three hours with stuff I had on hand in my freezer and pantry. That’s why I always try to keep each of them well-stocked. Because I never know when I might be called upon to make up a quick meal for someone.
The first time I tasted this luscious cake was when I worked in the Financial Aid office at Dallas Baptist University. Cat Whitmire brought this cake in one Friday when we served a department-wide breakfast. I fell in love at first bite! This cake is rich enough it doesn’t need icing on top so I usually just dust it with a little confectioners’ sugar and let it go at that. If you serve this for dinner you may want to add ice cream or whipped topping. However, the cake is perfectly wonderful without anything else.
If you’re looking for a great tasting cake that’s amazing to the taste buds, Chocolate Chip Cake is an option for you. It’s very quick and easy to prepare. Triple the chocolate is always a win-win for me! Chocolate lovers in your family will rejoice. And cake lovers will sigh with great appreciation. Grab your fork and enjoy.
When I initially posted this recipe in June 2014, I hadn’t realized how terrible the pictures were. I recently remade the recipe (February 2019) and took a few new pictures. This time I added a chocolate icing. I used the same one as for my favorite Chocolate Butter Pecan Pound Cake. I served it to our college kids for lunch after church along with several other desserts. This Chocolate Chip Cake was so delicious with a mound of Blue Bell ice cream on top. Yum.
Chocolate Chip Cake is rich enough it doesn’t need a glaze or icing on top. But I added a rich, chocolate icing anyway. 🙂
Chocolate Chip Cake just bursts with chocolaty flavor!
Serve dolloped with ice cream, whipped topping or plain.
Here’s what I did.
I used these ingredients for the cake.
Place cake mix, pudding mix, eggs, chocolate chips and half-and-half in a large mixing bowl. Half-and-half provides a much richer flavor than just water.
Add oil and vanilla.
Stir ingredients well to combine.
Place cake batter in a 10-inch bundt pan that has been generously greased and floured to prevent sticking.
Bake cake at 350 for 1 hour to 1 hour and 15 minutes or until knife inserted all the way to the bottom of the pan comes out clean.
Cool cake completely before inverting onto a cake plate.
I used these ingredients for the icing, plus water.
Soften butter. Add cocoa and vanilla.
Add powdered sugar and enough water to make of drizzling consistency.
Drizzle icing over top of cake. Allow to set at least 15 minutes before cutting.
Chocolate Chip Cake is great for breakfast, too. Try it for holiday breakfasts!
You will drool over each mouthful of this tasty cake.
If you love chocolate, you’ll certainly enjoy this amazing cake.
Here’s the recipe.
CHOCOLATE CHIP CAKE
(Recipe adapted from Cat Whitmire, when we worked together in the Financial Aid Office at Dallas Baptist University, Dallas, TX)
- 1 box chocolate cake mix
- 2 small boxes instant chocolate pudding mix (or one large box)
- 4 eggs
- 1 ½ cups water
- ½ cup oil
- 12-oz. chocolate chips
- 1 tsp. vanilla
- powdered sugar for garnish
- Mix everything together in large bowl.
- Pour into greased and floured bundt pan and bake for 1 hour to 1 hour 15 minutes at 350°, or until knife inserted in center comes out clean.
- Allow cake to cool completely before inverting onto plate.
- Sprinkle generously with powdered sugar before cutting cake and serving.
Chocolate Chip Cake is utterly amazing.
Chocolate Chip Cake is a great cake to serve company or take to others to enjoy.
I love the rich chocolaty flavor of this cake!