a recipe for a chocolate chip cake?
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- Lisa's Chocolate Chocolate Chip Cake
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired."
Original recipe yield: 1 - 10 inch Bundt cake.
servings: 12
INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake for 1 hour. Allow to cool.
another recipe:
Chocolate Chocolate Chip Bundt Cake
An extremely easy cake for the chocolate lover."
Original recipe yield: 1 Bundt cake.
Servings:12
INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
3. Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
4. Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.
another recipe:
Chocolate Chocolate Chip Dream Cake
This is a quick and delicious chocolate cake. Very very chocolaty.
Original recipe yield: 1 - 13x9 inch cake.
Servings:14
INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
2 eggs
2 1/2 cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
Make chocolate pudding according to package directions.
Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
another recipe:
Chocolate Chip Cake
I make it with a Butterscotch Filling and a Chocolate Glaze.
Original recipe yield: 1 layer cake.
Servings:12
INGREDIENTS:
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
DIRECTIONS:
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.
this website http://search.allrecipes.com/recipe/quick.aspx?q1=chocolate+chip+cake&lnkid=65&image1.x=14&image1.y=14
has more recipes and hope it all helps =)
-unpredicktaboh-
- go to bettycrocker.com and you'll find hte best recipes. or go to recipes.com. believe me you will not be disappointed.
- This website has pages upon pages of chocolate chip cake recipes. I'm sure you'll find at least one of them delicious.
- foodnetwork.com
- BEST-EVER HAD NESTLE CHIP ALMOND CAKE
3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter
2 1/2 cups granulated sugar
1/2 cup (1/2 of an 8-oz. can) almond paste, crumbled
1/2 teaspoon almond extract *
6 large eggs
1 container (8 oz.) dairy sour cream
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 Amaretto Glaze, (recipe follows)
1 garnish of NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
PREHEAT oven to 325° F. Lightly grease and flour 12-cup Bundt pan.
COMBINE flour, baking powder, baking soda and salt in medium bowl.
BEAT butter, granulated sugar, almond paste and almond extract in large mixer bowl on medium speed until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with sour cream. Stir in morsels. Pour batter into prepared Bundt pan.
BAKE for 1 hour 25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes; invert onto wire rack to cool completely. Drizzle top with Amaretto Glaze. Garnish with morsels, if desired.
FOR AMARETTO GLAZE:
COMBINE 1 cup sifted powdered sugar and 4 teaspoons amaretto or milk in small bowl; stir. Add enough additional amaretto or milk to make glazing consistency.
*May substitute almond extract with vanilla extract.
http://www.verybestbaking.com/recipes/detail.aspx?ID=125092
BANANA CHOCOLATE CHIP CAKE
For cake
2 ½ cups sifted Swans Down Cake Flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup semisweet chocolate chips
1 ¼ cups mashed ripe bananas (about 3)
¾ cup buttermilk
1 teaspoon vanilla
1 ½ sticks (3/4 cup) unsalted butter, softened
1 ½ cups sugar
3 large eggs
For frosting
1 ½ sticks (3/4 cup) unsalted butter, softened
8 ounces cream cheese, softened
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 ½ cups confectioners' sugar, sifted
Make frosting: In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well. Preheat oven to 350 degrees F. Line bottoms of two 9- by 2-inch buttered cake pans with parchment paper. Butter paper and flour pans, knocking out excess. Make cake: In a bowl sift together flour, baking soda, baking powder and salt. Stir in chocolate chips. In a small bowl whisk together bananas, buttermilk and vanilla. In a large bowl with an electric mixer beat together butter and sugar about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with buttermilk mixture, beginning and ending with flour mixture and beating until batter is blended well. Divide batter between pans and smooth tops. Bake layers in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks. Remove paper from cakes and cool completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place. Split each cake layer in half horizontally with a serrated knife. Set aside the prettiest dome for the final layer. Place another domed layer, dome side down, on a cake plate and spread evenly with about ¾ cup frosting. Repeat layers in same manner with two cake layers and frosting and top with reserved cake layer, dome-side up. Spread remaining frosting evenly over top and sides of cake.
http://www.luzianne.com/recipe_keyword_search_results.cfm
ORANGE CHOCOLATE CHIP CHEESECAKE
1 cup cocoa powder, preferably Dutch-processed
2 pounds cream cheese (regular or reduced fat), at room temperature
1 1/2 cups granulated sugar
2 tablespoons vanilla extract
2 teaspoons orange extract
1/4 cup orange liqueur
5 eggs
12 ounces mini chocolate chips
Preheat oven to 200 degrees F. Spray the interior of a 2-quart soufflé dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa. Set aside.
In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl and spoon as necessary. Mix in the remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and eggs until the batter is well blended. Stir in the chocolate chips.
Pour and scrape the batter into the prepared pan and place in the oven. Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.) Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
http://www.recipegoldmine.com/cakecheesesweNQ/cakecheeseswe204.html
JACK DANIEL's CHOCOLATE CHIP PRALINE CELEBRATION CAKE WITH HOT BUTTERED WHISKEY GLAZE
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
2 cups firmly packed brown sugar
4 eggs
1/2 cup Jack Daniel's Tennessee Whiskey
1/4 cup water
1 cup chopped pecans
1 (6 ounce) package chocolate chips
Hot buttered Whiskey Glaze
Preheat oven to 325 degrees F. Grease a 10-inch tube pan.
Combine flour, baking powder and salt; set aside.
Melt butter in a 3-quart or larger saucepan over low heat. Remove from heat; stir in brown sugar, eggs, flour mixture, whiskey and water stirring well after each addition. Pour batter into prepared pan. Sprinkle evenly with pecans and chocolate chips. Bake about 1 hour 20 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Cool in pan for 10 minutes; turn out onto wire rack and cool completely. Drizzle with Hot Buttered Whiskey Glaze glaze. Makes 16 servings
Hot Buttered Whiskey Glaze
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons Jack Daniel's Tennessee Whiskey
1 teaspoon vanilla extract
Melt butter. Stir in confectioners' sugar, Jack Daniel's Tennessee Whiskey and vanilla extract. Blend well.
NOTE: The cake may be baked in a greased 13 x 9 x 2-inch baking pan at 325 degrees F for 50 to 55 minutes.
http://www.recipegoldmine.com/cakespiritDZ/cakespirit112.html
- Chocolate Chip Crater Cake
Ingredients:
2 cups all-purpose biscuit baking mix
1/4 cup sugar
2/3 cup milk
1 egg
1 teaspoon vanilla extract
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
TOPPING MIX(recipe follows)
Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Combine biscuit mix, sugar, milk, egg and vanilla in large bowl; beat on low speed of mixer until moistened. Increase speed to medium; beat 2 minutes until smooth. Pour half of batter into prepared pan. Sprinkle chocolate chips over batter. Top with remaining batter, completely covering chips. Sprinkle TOPPING MIX evenly over batter.
3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack. About 9 servings.
TOPPING MIX
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup all-purpose biscuit baking mix
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon ground cinnamon
- i would use a regular white or yellow cake mix and add choc chips to the batter. You can also try allrecipes.com
- Chocolate Chip Cheesecake Supreme
1 cup finely crushed NABISCO FAMOUS Chocolate Wafers
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/4 cup flour
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
3 eggs
1 cup miniature semi-sweet chocolate chips
PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chips; pour over crust.
BAKE 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
- chocolate chip marble cake
1 box vanilla cake mix (and all of its ingredients listed on box)
3/4 c. chocolate chips
1/4 cup chocolate syrup
1 container vanilla frosting
heat oven to 350--grease and flour pan
mix cake batter as directed on box, and 1/2 c. of chocolate chips. reserve 1 cup of batter. pour remaining batter in pan. stir 1/4 c chocolate syrup into reserved batter. drop by tablespoonfuls in 6-8 mounds into pan. cut through batter w/ spatula or knife
bake 40 minutes our til toothpick is clean.
mix remaining 1/4 c chocolate chips into frosting-drizzle w/ chocolate syrup...
yummy!!!
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