This week I made one my favorite desserts! I have been making this for years because it is incredibly easy and affordable to make. In high school my mom had this cookbook from the Cake Doctor that had this Chocolate Chip Cake and I make it pretty much every time that I needed a dessert for a function. I have included the recipe below and let me know what you think!
Ingredients:
- Butter and flour for coating and dusting the Bundt cake pan
- 1 bar German Chocolate
- 1 box plain yellow cake mix
- 1 box vanilla instant pudding mix
- 1 cup whole milk
- 1 cup vegetable oil
- 4 large eggs
- 1 pkg. semisweet chocolate chips. (I buy the mini size)
Directions:
- Preheat oven to 325 F. Butter and flour your baking dishes (I prefer a standard bundt cake dish, my mini bundt cake pans or loaf pans) and shake out the excess flour.
- Chop the chocolate bar into large chunks and place in a food processor or use a hand grater until the bar is finely grated. It is essential that it is finely shaved so that the bar is evenly distributed throughout the cake.
- Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl and blend with an electric mixer on low for 1 minute.
- Stop the machine and scrap down the sides and blend for another 10-15 seconds.
- Stop the machine and fold in the grated chocolate with spatula
- Place the mixer speed on medium and beat for 2 additional minutes.
- Turn off the machine and fold in the chocolate chips.
- Once distributed, pour the batter into the prepared pans. I prefer my mini Bundt cake pans!
- Bake at 325 degrees for 25 minutes for cupcake sized portions and 50 minutes for large Bundt cake pans. The cake should be golden and spring back slightly when pressed with a finger.
- Invert the cake and allow to cool completely (about 30 minutes) before serving!
Enjoy!
Kristin
