Fast Fixin Chocolate Chip Cake Food

DUNCAN HINES FAST FIXIN CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°.
• Pour oil into a 13x9x2-inch pan.
• Tilt pan until bottom is covered with oil.
• Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes).
• Scrape sides and spread batter evenly in pan.
• Bake at 350° for 35-45 minutes; until toothpick inserted near center comes out clean.
• Cooled cake may be sprinkled with powdered sugar.
• Use a knife to loosen cake from sides; cut and serve directly from pan.
• Store leftover cake loosely covered.
• ALTERNATE: Prepare pan as directed above using ¼ cup oil. Add cake mix, 2 eggs, ½ cup water and 1 can (20 to 23 oz.) cherry pie filling. Mix, bake and serve as directed above.

FAST FIXIN' CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees.
• Pour oil into a 13x9x2 inches pan.
• Tilt the pan to cover the bottom with oil.
• Put remaining ingredients into pan and stir with a fork or spoon until blended (about 2 minutes).
• Scrape sides and spread batter evenly in pan.
• Bake at 350 for 35-45 minutes until toothpick inserted near center comes out clean.
• Cooled cake may be sprinkled with powdered sugar.
• Use a knife to loosen cake from sides; cut and serve directly from pan.
• Store leftover cake loosely covered.

CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
• In a medium bowl sift together flour, baking powder, and salt. Set aside.
• Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
• Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
• Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.

CHOC CHOC CHERRY CHIP CAKE

Steps:

• 1. Please note that you use either the sour cream OR the pie cherries, one or the other, but not both. Also, the pie cherries are just the cherries, not the pie filling type.
• 2. The program at food com would not accept Duncan Hines Brand for some reason, so I had to put Pillsbury in order to publish this recipe. I've only used Duncan Hines Deluxe Devils Food II Cake Mix for this recipe, so can't recommend any others for lack of experience with anything else.
• 3. Combine all ingredients listed in a bowl, except for the (pie cherries --OR-- sour cream), and the chocolate chips. Mix with electric mixer for two minutes until well blended. Then fold in the pie cherries (or sour cream instead of cherries) and chocolate chips and mix until blended.
• 4. Pour in greased Bundt pan. Bake at 350 degree for 50 minutes. This is a very moist cake that I've made for many birthdays. Excellent chocolate cake.