VANILLA CHOCOLATE CHIP CAKE
I'm a teenager who loves to bake and have won several ribbons at the county fair. When we're asked to take a dish to a potluck, I often help my mom make it. This scrumptious cake is easy to transport and fun to serve because everyone likes it! -Abigail Crawford, Lake Butler, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and remaining grated chocolate; sprinkle over cake.
Nutrition Facts : Calories 498 calories, Fat 30g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.
VANILLA RICH CHIP CAKE
This cake is from McCormick's recipe files. Ultra moist, really does not need any frosting, all around great cake that my son requests for his birthday yearly.
Provided by Snicklefritzie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Put cake mix in large bowl.
- Add oil, water, eggs, sour cream and vanilla.
- Beat until well-blended.
- Fold in chocolate chips.
- Spray large bundt pan with nonstick cooking spray. Pour batter into pan.
- Bake at 350 degrees for 50 minutes.
- Let cool in pan at least 1 hour.
- Invert pan onto serving platter to release cake.
- Ice if desired with following icing: 3 Tablespoons melted butter mixed with 1/2 teaspoon vanilla, 2-1/2 cups powdered sugar and around 2 tablespoons whipping cream.
Nutrition Facts : Calories 301.3, Fat 18, SaturatedFat 5.6, Cholesterol 59.8, Sodium 236.1, Carbohydrate 32.5, Fiber 1, Sugar 19.9, Protein 3.9
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.
VANILLA RICH CHIP CAKE
This moist cake, requiring just one bowl for preparation, is rich in vanilla flavor.
Provided by McCormick
Categories Cake and Cupcakes,
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
- Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
- Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (see recipe below), if desired.
- Vanilla Butter Glaze: Mix 3 tablespoons melted butter, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract in in medium bowl until well blended and smooth. Let stand 5 minutes. Spoon glaze over cooled cake.
Nutrition Facts : Calories 351 Calories
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