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Chocolate Chip Cake Recipe

Photo by: Taste of Home Chocolate Chip Cake Recipe

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

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Chocolate Chip Cake Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 12 Servings

15 55 70

Ingredients

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup 2% milk
1 cup canola oil
4 eggs
1 cup miniature semisweet chocolate chips
5 tablespoons grated German sweet chocolate, divided
2 tablespoons confectioners' sugar

Directions

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 near 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 498 calories, 30 g fat (8 g saturated fat), 74 mg cholesterol, 417 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chocolate Chip Cake in Taste of Home October/November 2002, p35

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Reviewed on May. 22, 2010 by cookingirl78

Next time I would use less oil, perhaps 3/4 or 2/3 cup, and maybe a little less milk. I liked the grated chocolate in it. I had semisweet chocolate instead of German sweet, and it turned out well. This cake seemed a little heavy to me, but I would definitely try it again.