LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
CHOCOLATE-CHOCOLATE CHIP POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 slices of pound cake
Number Of Ingredients 9
Steps:
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
- Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
- Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
- Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.
CHOCOLATE CHOCOLATE CHIP DREAM CAKE
This is a quick and delicious chocolate cake. Very very chocolaty.
Provided by Patty Moore
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 14
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 58.6 g, Cholesterol 26.6 mg, Fat 15.8 g, Fiber 3.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 367.9 mg, Sugar 36.6 g
CHOCOLATE CHOCOLATE CHIP CAKE
This is a chocolate lover's dream! It will definitely satisfy any chocolate craving you may have. I often make this cake for birthdays or other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 924 calories, Fat 44g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 468mg sodium, Carbohydrate 133g carbohydrate (101g sugars, Fiber 5g fiber), Protein 10g protein.
CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE
After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!
Provided by Amanda
Categories Desserts Cakes Pound Cake Recipes
Time 4h5m
Yield 12
Number Of Ingredients 11
Steps:
- Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
- Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
- Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
- Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
- Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
- Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
- Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 69.6 g, Cholesterol 142.1 mg, Fat 24.4 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 14.4 g, Sodium 230.4 mg, Sugar 45.9 g
CHOCOLATE CHIP ICE CREAM CAKE
I first made this for my boyfriend's birthday. It takes a bit of time to put together and freeze, but there's no baking time so I think it all works out the same in the end! You can also try different ice cream combinations, depending on what you like. Pistachio and vanilla is another possibility. A fun idea for a summer cake!
Provided by Sackville
Categories Dessert
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crush 20 of the cookies and mix the crumbs with the butter.
- Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
- Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
- Add rum if desired.
- When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
- At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
- Put the mixture back in the freezer for 15 minutes.
- Take the ice cream out to soften at this point and start making the strawberry sauce.
- Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
- When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
- You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
- Swirl in the strawberry sauce.
- Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
- To serve, remove the edge of the pan and let soften for 10-15 minutes.
CHOCOLATE CHIP SOUR CREAM CAKE
I've been making this cake for years. It's a wonderfully moist pound cake, with chocolate chips . . . definitely not a low cal recipe! This recipe freezes extremely well.
Provided by Galley Wench
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugar and butter.
- Beat in eggs.
- Sift together dry ingredients.
- Alternately add dry ingredients and sour cream to mixture.
- Stir in vanilla, nuts and chocolate chips.
- Pour into well greased 10" tube pan.
- Bake at 350 degrees for 1 hour 15 minutes or until done.
- Cool before removing from pan.
CHOCOLATE-CHOCOLATE CHIP CREAM CAKE
Steps:
- Preheat oven to 350°F. Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper; butter and flour parchment. Sift cake flour, baking soda and salt into medium bowl. Stir cocoa and 1/2 cup water in large bowl until very thick paste forms. Set aside.
- Beat unsalted butter, sugar and brown sugar in another medium bowl until well blended. Add eggs 1 at a time, beating well after each addition. Gradually add egg mixture to cocoa mixture, beating until mixture is smooth. Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.
- Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto racks; peel off parchment. Cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)
- Using serrated knife, cut each cake horizontally in half (layers will be thin). Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread generous 1/2 cup Chocolate- Chocolate Chip Cream Frosting over. Repeat layering 2 more times, using 1 cake layer and generous 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Sprinkle top with white and bittersweet chocolate shavings. Chill at least 1 hour and up to 6 hours. Slice cake.
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
CHOCOLATE CREAM CAKE
On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
- Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
- Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
- Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
- In a separate bowl, whip the cream into peaks.
- Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
- Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.
CHOCOLATE CHIP CAKE WITH TOFFEE SAUCE, CHOCOLATE GANACHE AND VANILLA ICE CREAM BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans.
- Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well.
- Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes.
- For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate.
- For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste.
- For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light.
- In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream.
- Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag.
- To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a "frosting dam" to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature.
CHOCOLATE CHIP CAKE
It's hard to believe this wonderfully moist chocolate cake starts with a cake mix and is so easy to make!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Nutrition Facts :
SOUR CREAM CHOCOLATE CHIP CAKE II
Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.
Provided by mannette
Categories Desserts Chocolate Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
- In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
- Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
- Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
- Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
- Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 52.3 g, Cholesterol 71.7 mg, Fat 24.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 204.5 mg, Sugar 34.6 g
CHOCOLATE CHIP SOUR CREAM CAKE
This cake delightfully combines the flavors of chocolate and cinnamon. Enjoy this dessert with dinner and use leftovers the next day as a handy snack.-Sue Reichenbach, Langhorne, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 515 calories, Fat 23g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 278mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.
SOUR CREAM CHOCOLATE-CHIP CAKE
Provided by Joan Colton
Categories Cake Food Processor Mixer Chocolate Nut Dessert Bake Rosh Hashanah/Yom Kippur Pecan Spring Shower Kosher Cinnamon Shavuot Party Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.
- For topping:
- In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
- For batter:
- Sift flour, baking powder, and baking soda into a medium bowl and set aside.
- Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then sour cream until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla. Mix until batter is well blended.
- Sprinkle whole pecans on the bottom of the prepared pan. Evenly distribute 1/4 cup of topping in the pan. Fold the remaining topping into the batter until mixed well. Pour the batter into the pan, spread evenly, and bake 35-40 minutes. To test that the cake is done, insert a tester (I use a toothpick) into the center. If the cake is done, it will come out clean, without any batter sticking to it.
- Cool the cake for at least 20 minutes in the pan. Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely. Invert the plate and pan at the same time and place on a flat surface. Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate. Sprinkle with powdered sugar to decorate.
SOUR CREAM CAKE WITH CHOCOLATE CHIPS
This is from German grandmom's recipe book, my family has been making it for years and it's quick and simple.
Provided by morgainegeiser
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat a 9 X 13 inch pan with cooking spray.
- In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, baking soda, salt, sour cream, butter, vanilla and eggs. Blend at low speed of electric mixer for 3 minutes.
- Pour one-half of the batter into prepared pan. Combine the remaining 1/2 cup sugar and cinnamon. Sprinkle one-half of sugar mixture and one-half chocolate chips over batter. Repeat with remaining batter, sugar mixture and chocolate chips.
- Bake 35 to 40 minutes or until a wooden toothpick comes out clean. Remove from oven and cool on wire rack.
CHOCOLATE-CHOCOLATE CHIP CREAM FROSTING
Categories Milk/Cream Chocolate Dairy Dessert No-Cook Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 4
Steps:
- Using electric mixer, beat cream, sugar and cocoa in large bowl until stiff peaks form. Fold in chocolate chips.
MAKEOVER CHOCOLATE CHIP SNACK CAKE
You can top off any meal with this cake. After some makeover from the original recipe from my mom, it's just as good without the guilt! -Sarah Newman, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Beat in the sour cream, applesauce and vanilla (mixture will appear curdled). Combine the flours, baking powder, salt and baking soda; stir into butter mixture just until blended. , Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray. Combine sugar and cinnamon; sprinkle half over the batter. Top with half of the chocolate chips. , Gently top with remaining batter; spread evenly. Sprinkle with remaining cinnamon-sugar and chips. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 215 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 194mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHIP SOUR CREAM CAKE
This is a very fast and easy cake to make.
Provided by Arlene
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
- Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 72.7 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 15.4 g, Sodium 342.1 mg, Sugar 44.7 g
SOUR CREAM CHOCOLATE CHIP LAYER CAKE
Make and share this Sour Cream Chocolate Chip Layer Cake recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly grease 2 8in cake pans.
- Stir flour with baking powder, baking soda and salt.
- Beat butter with brown sugar in a separate bowl until light and fluffy.
- Beat in eggs, one at a time, add vanilla.
- Whisk 1/2 cup sour cream with milk.
- On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
- Stir in 3/4 cup chocolate chips until evenly distributed.
- Divide batter equally between the prepared pans.
- Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers.
- Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds.
- Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter.
- Use to frost layers and top of cooled cake.
Nutrition Facts : Calories 789, Fat 43.8, SaturatedFat 26.4, Cholesterol 114.7, Sodium 469.4, Carbohydrate 99.6, Fiber 4, Sugar 64.9, Protein 8.8
CHOCOLATE CHIP SNACK CAKE
Instant pudding mix and cake mix cut the preparation time for this delicious cake that is loaded with grated chocolate chips. I often make it for weekend guests and work luncheons. It always goes over well.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and half of the grated chocolate. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Sprinkle with remaining grated chocolate while slightly warm. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 396 calories, Fat 21g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 327mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
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- Preheat oven to 350°F. Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper; butter and flour parchment. Sift cake flour, baking soda and salt into medium bowl. Stir cocoa and 1/2 cup water in large bowl until very thick paste forms. Set aside.
- Beat unsalted butter, sugar and brown sugar in another medium bowl until well blended. Add eggs 1 at a time, beating well after each addition. Gradually add egg mixture to cocoa mixture, beating until mixture is smooth. Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.
- Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto racks; peel off parchment. Cool completely. DO AHEAD Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.
- Using serrated knife, cut each cake horizontally in half (layers will be thin). Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread generous 1/2 cup Chocolate- Chocolate Chip Cream Frosting over. Repeat layering 2 more times, using 1 cake layer and generous 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Sprinkle top with white and bittersweet chocolate shavings. Chill at least 1 hour and up to 6 hours. Slice cake.
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