Chocolate Chip Cake
I got this recipe years ago from a man I worked with after I tried it in the office. It has become a house favorite that has been passed around and around. Most people might pass this one by since there is no frosting on it but you should give it a try you might just be surprised.
1 box of Duncan Hines yellow cake mix (not the butter kind but the one that calls for oil)
1- 3 oz. box of instant vanilla pudding
1 bag of semi sweet chocolate chips
4 eggs
1 cup of oil
½ cup of water
10 x sugar (powdered sugar)
1. Combine cake mix, vanilla pudding, 4 eggs, oil and water in a mixer until well mixed and fluffy.
2. While cake is mixing, in a food processor or blender and chop up a ½ of bag of chocolate chips. Don not chop until a fine powder forms, just do a rough chop. Add to batter and mix. You want to make sure there are some bigger pieces of chocolate chips in the batter.
3. Pour into a greased metal pan and bake at 375 degrees or until cake is no longer wet in the middle and starts to pull away from the sides of pan. You should start to check cake after about 45 minutes as oven temperatures vary.
4. While cake is baking, rough chop in food processor or blender the remaining chips, leaving some bigger pieces. Remove cake and sprinkle chopped chocolate chips over the top.
5. Cool for about 10 minutes, top with 10x sugar (powdered sugar). Serve warm or completely cooled
Tips: Most people in the family prefer this cake to be served warm. About 20 seconds in the microwave should do it.
My oven doesn’t run as hot as most so baking this is a cake that I just watch to be done instead of timing it. I shake the pan and if the center moves it certainly isn’t done, I also touch the center, if the cake springs back, it is done or if I seen the edges of the cake start pulling away from the pan.
For some reason, the Duncan Hines brand works the best, that is why I specified it is the recipe.
I prefer to eat this cake once it is cooled but most everyone else wants it warmed. You decide.
