I love chocolate chips. LOVE CHOCOLATE CHIPS. Chocolate chip cookies, chocolate chip pie, chocolate chip waffles, chocolate chip pancakes, chocolate chip muffins. All of them are equally loved in my eyes.
One of my very very favorites is Chocolate Chip Cake. Mmmmm. It is moist and chocolatey, but no too chocolatey, and the best part of the entire cake is that the chocolate chips stay in their true form and don’t really melt down. So with every bite you get the texture of soft, smooth cake with the contrast of a firm, chocolatey chocolate chip.
The first time I had this cake was about 15 years ago when a friend of mine’s mom made it with dinner. I immediately asked for the recipe. To my surprise it’s a semi-homemade cake… meaning the base is a boxed cake mix. I am fine with that. You make me a cake that is this delicious AND easy… I am totally fine with that.
Fast forward 15 years to about a month ago, my aunt… my dad’s youngest sister… whom is a great cook… sent me a few of her favorite recipes. Low and behold… Chocolate Chip Cake was one of them! My aunt has lived in the Houston area most of my life so she has never had the Chocolate Chip Cake I make. This was all just coincidence… or… you know… God winks 😉 Either way, I was excited and knew I had to share the recipe with you.
Aunt Jan’s recipe and mine differ a little so I actually combined the two and made what I believe to be The Very Best Chocolate Chip Cake. It is incredibly easy, shockingly delicious and will wow your guests… or just give you something to eat on for a while. I have this cake with a cup of coffee for breakfast anytime its around. My friends mom would make a chocolate icing and pour over the top. I like this cake just the way it is but that is always an option if you’re wanting more chocolate.
So, here it is… the recipe you’ve been waiting for!
The Very Best Chocolate Chip CakeCourse: DessertDifficulty: Easy
The best chocolate chip cake you will ever have!
1 box yellow cake mix
1 small box chocolate instant pudding
3/4 cup vegetable oil
3/4 cup water
1 cup sour cream
1/2 pkg semi sweet chocolate chips (about 6 oz or almost 1 cup)
- In a large bowl, sift cake mix and dry pudding mix.
- Add in eggs, oil, water and sour cream. Stir until combined well.
- Fold in chocolate chips.
- Pour into greased bundt pan.
- Bake at 350 degrees for one hour. Start checking your cake with a knife or cake tester around 50 minutes. Insert knife or cake tester into the thickest part of cake, as soon as tester comes out clean… no batter on it… your cake is done.