|Preheat your oven to 350 and grease/flour your baking pans|
|Set aside 1/4 cup mini chocolate chips to use later|
|Beat together the cake ingredients|
|Fold in the remaining chocolate chips and divide between the pans|
|Once it's done baking, cool for 10 minutes in the pan, then invert to cool completely|
|Make your frosting|
|Frost the cake and decorate with the chocolate chips you set aside|
|Cut yourself a slice and enjoy!|
Chocolate Chip Cake with Chocolate Cream Cheese Frosting
1 package (12 ounces; 2 cups) miniature semisweet chocolate chips
1 package (18.25 ounces) plain yellow cake mix or vanilla cake mix with pudding
1 package (3.4 ounces) vanilla instant pudding mix, if using a plain cake mix
1 cup milk
2/3 cup vegetable oil
1 teaspoon pure vanilla extract
4 large eggs
Chocolate Cream Cheese Frosting
8 Tablespoons (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1/3 cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
Grease and flour two 9-inch round cake pans. Preheat oven to 350 degrees.
Measure ¼ cup chocolate chips and set aside to decorate the finished cake.
Beat together the cake mix, pudding mix, milk, oil, vanilla, and eggs on low speed for 30 to 45 seconds. Scrape down the bowl, and then beat on medium for 1 ½ minutes. Fold in the remaining chocolate chips and divide the batter between the two pans.
Bake for 33 to 37 minutes – or until cake is golden brown and the top springs back when lightly touched. Let cool in the pans on wire racks for 10 minutes, then loosen the edges with a butter knife. Invert the cakes onto wire racks, then invert again so they are right side up. Let cool completely.
To prepare the frosting, beat the butter and cream cheese with an electric mixer on low speed about 30 seconds. Add cocoa powder and confectioners’ sugar slowly, beating on low. Once sugar is incorporated, add the vanilla, and beat on medium 1 more minute. Use the frosting immediately.
Place the bottom layer of cake on a serving platter, right side up. Spread a heaping cup of frosting over the layer, then place the second layer on top, also right side up. Use the remaining icing to frost the sides and top of the cake. Go find those mini chocolate chips you set aside earlier, and use them to decorate your cake. Do this right away, before the icing sets, so they will stick. Store the cake in the refrigerator.
-Recipe adapted from recipe found in The Cake Mix Doctor Returns! found here: http://www.amazon.com/Cake-Mix-Doctor-Returns-All-New/dp/0761129618/ref=sr_1_2?ie=UTF8&qid=1295060721&sr=8-2
Posted by Karen
Posted by Karen