This is the birthday cake I made for Melanie. The recipe comes from a book I got for Christmas: The Cake Mix Doctor. I had checked the book out from the library last year, and after much success with the Snickerdoodle Cake recipe, I kept it in the back of my mind for my Christmas list.
This cake was delicious and I didn’t frost it. I also made it in a bundt pan, as I don’t have a plain tube pan. I also couldn’t find a German Chocolate Bar at the grocery store, so I just used a dark chocolate bar. It was very good, and not overwhelmingly chocolate, even my brother ate it, and he is not a chocolate fan.
Stacy’s Chocolate Chip Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 bar (4 oz) German Chocolate
1 pkg (18.25 oz) plain yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 pkg (6 oz, 1 cup) semisweet chocolate chips
1. Place a rack in the center of the oven and preheat the oven to 325. LIghtly mist a 10″ tube pan (or three 8″ loaf pans) with vegetable spray, then dust with flour. Shake out the excess flour. Set pan aside.
2. Break the German chocolate bar into four pieces. Grate the bar using a food processor or a hand grater until the bar is finely grated. (If you are using a food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time.) Set the grated chocolate aside.
3. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine, fold in the grated chocolate, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Fold in the chocolate chips. The batter should look well blended, and the chocolate chips should be evenly distributed. Pour the batter into the prepared tube pan (or divide it equally amound the loaf pans), smoothing it out with the rubber spatula. Place the pan in the oven.
4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58-60 minutes for a tube pan (50-52 minutes for loaf pans). Remove the pan from the oven and place it on a wire rack to cool for 20 minutes for a tube pan (5 minutes for loaf pans). Run a long sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that it is right side up. Allow the cake to cool completely 30 minutes more, then serve. (Cool loaves out of the pans, on their sides.)
I used my Pampered Chef Deluxe Grater for the chocolate. And I greased the pan with shortening instead of using spray, because I always have better luck with that.