Strawberry Chocolate Chip Cake Food

STRAWBERRY BUNDT CAKE WITH MILK CHOCOLATE CHIPS

Steps:

• Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
• In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
• In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
• Mix dry and wet ingredients together thoroughly.
• Fold in 1/2 cup Milk Chocolate Chips into batter.
• Pour batter into well greased & floured Bundt Pan.
• Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
• Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
• Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.

STRAWBERRY CHOCOLATE CHIP CAKE WITH STRAWBERRY ICING

Steps:

• Mix all ingredients for the cake, except the chocolate chips, with an electric mixer until well combined.
• Fold in the chocolate chips.
• Pour into a greased 10x15-inch baking pan or 30-48 cupcake tins lined with cupcake papers.
• Bake at 350°F for about 25 minutes for a sheet cake or 18-22 minutes for cupcake, or until toothpick comes out clean.
• Cool completely.
• Beat the butter for the frosting with electric mixer.
• Add powdered sugar and beat.
• Add strawberries and vanilla.
• If needed to make the icing spreadable, add a bit of milk a teaspoon at a time.
• Spread icing on cake or pipe icing onto cupcakes.
• Store in the refrigerator.

FRESH STRAWBERRY CAKE WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees.
• Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
• Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
• Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
• Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
• Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
• After the last addition, mix for 30 seconds on medium speed.
• Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
• Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
• Scrape the batter into the prepared pan and smooth the top with a spatula.
• Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
• Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Cut into 9 squares and serve.
• Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350 degrees.
• Grease (not oil) a 13 x 9 pan.
• In large bowl, combine first 9 ingredients.
• Mix well by hand or use a mixer at medium speed for about 3 minutes.
• Pour half of the batter (about 2 1/2 cups) into the prepared pan.
• In separate small bowl, combine the sugar and cinnamon.
• Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
• Repeat with remaining batter, sugar mixture, and chocolate chips.
• Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.