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Packable Chocolate Chip Cake

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

Ingredients

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

Directions

  • 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.
  • Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 294 calories, 17g fat (6g saturated fat), 63mg cholesterol, 227mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 4g protein.

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