1001 Chocolate Chip Cake

This cake is one of the easiest recipes to make. People always rave over it when I make it, and nobody knows that it is just straight out of a box and 100% not homemade. (Shh… don’t tell anyone my secret!)

In fact, this cake is what made Jeff know he wanted to marry me. Unfortunately, it wasn’t me who made it the first time he had it and fell in love with it…it was my mom. He jokes that the first time he had dinner at my parents’ house and tried my mom’s cooking, specifically this cake, he knew he wanted to be part of our family. 

I came up with this recipe when I was a teenager. Since then, my mom has tweaked it and now she uses her own from-scratch chocolate cake recipe when she makes it. I, however, am still loyal to Duncan Hines. 

Here’s what you need:

1 box Duncan Hines chocolate cake mix (Duncan Hines is the best and makes the most moist cake)

3 large eggs

1 cup water

1/3 cup vegetable oil

Chocolate syrup

2 cans of Duncan Hines chocolate frosting

1 bag of mini chocolate chips


Start by preparing the cake mix. I follow the directions on the box and then add 1 tablespoon of chocolate syrup to the batter. It makes the cake extra moist. 


I whisk my batter by hand, but you can use a mixer if you want. Just make sure not to over beat the batter. 

Pour the batter into two 8 inch round pans and bake according to the package directions. 

When the cakes are done, let them cool and turn them out onto a cooling rack.
When the layers are completely cooled, ice the top of the bottom layer with the chocolate frosting. Then (this is the most important part) sprinkle mini chocolate chips on top of that layer of cake. Put a generous amount of these. They’re the best part of this cake!

Place the next layer on top and frost the rest of the cake with the chocolate frosting. I usually end up using about 1 and 1/2 cans of frosting for an 8 inch round cake. Put another generous amount of mini chocolate chips on top and drizzle some chocolate syrup over the top of the cake.


Easy, right?

Now stick the cake in the fridge for at least a couple hours (or overnight if you have time). The colder it gets, the better. This makes the chocolate chips really hard and crunchy, which is a great contrast to the moist cake.

The cake is best served cold, and most of my family likes to eat it with vanilla ice cream. 

On another note, look at this adorable cake taker that my best friend got me for a housewarming gift when I moved into my first house! I should really make more cakes as an excuse to use it. 

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