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
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 CHIP CAKE
A super easy no frosting cake that is delicious warm from the oven. One of my family's favorite cakes of all time.
Provided by JEB7527
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 389.7, Fat 16.1, SaturatedFat 6.9, Cholesterol 59, Sodium 368.2, Carbohydrate 59.5, Fiber 1.5, Sugar 42, Protein 4.9
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 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 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.
CHOCOLATE CREAM CAKE
From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 14
Steps:
- Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.
Nutrition Facts :
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 CHIP CREAM CHEESE POUND CAKE
I got the basic recipe from "Calling all Cooks" yellow cookbook. My daughter and I were trying to come up with something to enter in for her 4-H baking contest. We just decided to add chocolate chips.
Provided by cwooten
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Soften and mix 1 pkg of cream cheese and 3 sticks of margarine; stir in sugar. Add eggs and vanilla flavoring; blend until smooth. Stir in cake flour. Blend mixture until doughy texture. Fold in Chocolate chips. Pour in Bundt pan and bake for 1 1/2 hours at 300 degrees.
- Soften and mix leftover cream cheese a butter. Mix in powered sugar until icing consistency then add pecans. Spoon icing in the middle of cooled bundt cake.
Nutrition Facts : Calories 815.5, Fat 45.7, SaturatedFat 12.7, Cholesterol 108.6, Sodium 401.6, Carbohydrate 96.5, Fiber 1.6, Sugar 72.2, Protein 8.3
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.
SOUR CREAM CHOCOLATE CHIP CAKE I
I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired.
Provided by Shellie
Categories Desserts Chocolate Dessert Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
- In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
- Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
Nutrition Facts : Calories 414 calories, Carbohydrate 51.4 g, Cholesterol 79.7 mg, Fat 22.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 13.5 g, Sodium 325.4 mg, Sugar 32.6 g
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 :
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
CHOCOLATE WHIPPED CREAM CAKE
Chocolate fans will love this double chocolate dessert cake!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
Nutrition Facts :
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 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.
EASY CHOCOLATE-CHOCOLATE CHIP CAKE
This recipe calls for Devils Food cake but I use any kind of chocolate cake mix. This cake is very moist and yummy.
Provided by Rhonda in Texas
Categories Dessert
Time 35m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Mix cake and pudding mixes, oil, water and sour cream.
- Add eggs, mix again.
- Fold in chocolate chips.
- Grease bundt pan, pour nuts in bottom of pan and then pour batter over nuts.
- Bake 1 hour 25 minutes at 325 degrees.
Nutrition Facts : Calories 6502.6, Fat 416.5, SaturatedFat 135.4, Cholesterol 947.2, Sodium 6329.8, Carbohydrate 703.1, Fiber 36.6, Sugar 443.9, Protein 79.8
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