White cake with chocolate chips?

I'm looking to make a dense white cake with chocolate chips for my daughter's birthday. Does anyone know of a good recipe? I'd like it to be similiar to a wedding cake....sort of a dense but not dry pound cake with the chips going throughout. Any help is much appreciated. I've tried to search using "white cake with chocolate chips" & wedding cakes with not much luck.

Public Comments

  1. kraftfoods.com or myfreerecipes.com
  2. Here is one- Good luck!

    2/3 cup butter
    3/4 cup packed brown sugar
    3/4 cup white sugar
    3 eggs
    1 1/2 cups all-purpose flour
    3/4 cup whole wheat flour
    2 1/2 teaspoons baking powder
    1 teaspoon salt
    1 cup milk
    1 1/2 teaspoons vanilla extract
    1 cup semisweet chocolate chips

    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
    In a large mixing bowl, cream together butter and sugars. Beat in the eggs.
    In another bowl, sift together the flours, baking powder, and salt. Add this alternately with the milk to the creamed mixture. Stir in the vanilla. Chop the chocolate chips coarsely, and add to the batter.
    Pour batter into prepared pans, and bake for 25 to 30 minutes, or until knife inserted in middle comes out clean. You can fill with a Butterscotch Filling, and top with a Chocolate Glaze.
  3. why not buy the dunkin hynes cake mix, nothing wrong with a lil cheating.
  4. use the mini chips if you can find them, I tried adding regular chocolate chips to a cake once and they all sunk to the bottom of the cake.
  5. 3 ounces bittersweet or semisweet chocolate, coarsely chopped
    1 cup cake flour
    1 1/2 cups granulated sugar
    13 large egg whites
    1 teaspoon cream of tartar
    1/4 teaspoon salt
    1 1/2 teaspoons pure vanilla extract
    1 cup granulated sugar, plus
    2 tablespoons granulated sugar
    3 large egg whites
    1/2 teaspoon cream of tartar
    Pinch of salt
    3 teaspoons pure vanilla extract
    Nutrition InfoPer Serving

    Calories: 419 kcal
    Carbohydrates: 86 g
    Dietary Fiber: 1 g
    Fat: 3 g
    Protein: 9 g
    Sugars: 71 g
    About: Nutrition Info

    Powered by: ESHA Nutrient Database

    2. Cooking Directions
    Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Pulse the chocolate in a food processor until finely ground; reserve. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve.
    In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff.
    Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended. Add the vanilla and fold in the remaining flour in 2 batches. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.
    Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.
    Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to a simmer. In a large stainless-steel bowl, combine the sugar, egg whites, 1/4 cup of water, the cream of tartar and the salt. Set the bowl over the simmering water and beat the egg whites with a whisk or handheld mixer until the frosting holds stiff peaks, about 5 minutes.
    Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more. Beat in the vanilla and frost the cake.
    Yield: 8 servings

    for more information look under
  6. * 1 cup butter, softened
    * 3 cups white sugar
    * 7 eggs
    * 1 tablespoon vanilla extract
    * 3 cups all-purpose flour
    * 1/4 teaspoon baking powder
    * 1/4 teaspoon baking soda
    * 1 cup sour cream

    DIRECTIONS

    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
    2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
    3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

    Make sure ingredients are room temp for best results. Add a little almond extract for extra flavor. This cake is supposed to be very moist and dense. Just stir the chips into the batter before you bake. If you want to halve the recipe, just go to the website and search for "wedding cake." Then just change the serving size, it will calculate it for you. Also, you can take a look at the white cakes. Don't include "with chocolate chips" in your search criteria. Just look for the cake, and make sure you add the chips in before you pop it into the oven.
  7. Check out http://useinfo-cakes.blogspot.com/
    It has recipes for quite a few tasty cakes that can be prepared easily from home ..
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