Packable Chocolate Chip Cake Recipe

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I used this easy recipe frequently when I made brown-bag lunches for our children years ago. This recipe doesn't call for frosting, so slices travel well. Sour cream in the batter makes each piece deliciously moist. You're sure to enjoy this recipe.—Barbara Hofstede, Waukesha, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 12-16 servings


  • 1 package yellow cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canola oil
  • 1/4 cup water
  • 4 eggs
  • 1 to 1-1/2 cups semisweet chocolate chips
  • Confectioners' sugar

Nutritional Facts

1 piece: 294 calories, 17g fat (6g saturated fat), 63mg cholesterol, 227mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the dry cake mix, sour cream, oil, water and eggs. Beat on medium speed for 2 minutes. Fold in chocolate chips.
  2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Packable Chocolate Chip Cake in Taste of Home October/November 1994, p54

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mlworden User ID: 3943617 200215
Reviewed Sep. 15, 2014 Edited Feb. 28, 2015

"My mom made this cake years ago, so I was very happy to find it. I like to use about 3/4 to 1 cup of mini chocolate chips in this recipe."

pepper6 User ID: 1017789 7552
Reviewed Jul. 29, 2010

"I've been making this recipe for years. It's an easy go-to recipe."

swmcat User ID: 1944474 10769
Reviewed Feb. 15, 2010

"This is a wonderful cake. I about 3/4 cup chocolate chips, otherwise the chocolate is a bit overpowering.

This is a great cake for potlucks."

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