CHOCOLATE CHIP CAKE
A super easy no frosting cake that is delicious warm from the oven. One of my family's favorite cakes of all time.
Provided by JEB7527
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease (not oil) a 13 x 9 pan.
- In large bowl, combine first 9 ingredients.
- Mix well by hand or use a mixer at medium speed for about 3 minutes.
- Pour half of the batter (about 2 1/2 cups) into the prepared pan.
- In separate small bowl, combine the sugar and cinnamon.
- Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
- Repeat with remaining batter, sugar mixture, and chocolate chips.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 389.7, Fat 16.1, SaturatedFat 6.9, Cholesterol 59, Sodium 368.2, Carbohydrate 59.5, Fiber 1.5, Sugar 42, Protein 4.9
CHOCOLATE CHIP CAKE
A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we've added shaved chocolate to the cake batter and the marshmallow buttercream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 69 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 49 g, TransFat 1 g
CHOCOLATE CHIP DATE NUT CAKE
This was my favorite birthday cake growing up as a young boy. Everytime my Grandma Laura would come to visit us in Taos, NM, she'd pick one up from Dory's Bakery and bring it over. I was able to get ahold of Dory long after she'd sold the place and surprisingly she still remembered me and my mother, Joan, who was her friend. She gladly gave me the recipe although the measurements were obviously for multiple cakes, I quartered it and came up with the right increments for just one really large one or a couple regular ones. This cake doesn't include frosting but was sprinkled with powdered sugar and served. Believe me when I tell you the frosting is not missed! This coming from a former little boy with a hell of a sweet tooth!
Provided by Ian Magary
Categories Dessert
Time 55m
Yield 2 cakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Grease (2) 9" x 13" cake pans.
- Combine flour, coco powder, baking soda, salt and sugar whisk, then add eggs and margerine in electric mixer bowl and combine.
- Add water and dates.
- Combine walnuts and chocolate chips and reserve 1/2 for cake topping.
- Add the other half to the batter and mix inches.
- Spread batter into pans and add the reserved nuts and chocolate chips as a topping for the cakes.
- Bake for 40 minutes.
- Sprinkle with powdered sugar after cakes are cool and before serving.
MOIST CHOCOLATE CHIP DATE CAKE
"I remember begging my mother to make this moist cake back in the '50s," says Kathy Frees from Fergus Falls, Minnesota. "Instead of sticky frosting, it's covered with sugar and nuts and is a wonderful treat to take along on picnics."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Place dates and 1 teaspoon baking soda in a large bowl. Stir in boiling water; cool completely. , In another large bowl, cream shortening and 1 cup sugar. Beat in egg. Combine the flour, salt and remaining baking soda; add to creamed mixture alternately with date mixture., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining sugar; top with chocolate chips and nuts. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 299 calories, Fat 15g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
SOUR CREAM CHOCOLATE CHIP NUT LOAF
At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
CHOCOLATE CHIP & NUT CAKE
You know how we all love those choccy chip nut cookies? Well, imagine that idea in a CAKE! Hmmmmmmmmmmm......I DO love cake, and this one in particular as you can vary the amount of chocolate or nuts, or even the type of nuts - go on - make your OWN version of this recipe. It's also rather unusual as it uses the 'rubbed in' method more usually associated with pastries. As written, this is a lovely 'English Tea Loaf' - you know, slice thin and serve with afternoon tea; but add more chocolate and nuts and it becomes an 'afternoon delight' that you'd be lucky to divide into 8 servings!
Provided by franja
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Sieve flour into bowl.
- Rub in fat until mixture resembles breadcrumbs.
- Add sugar, choc chips, nuts, egg and enough milk to make a sticky consistency.
- Pour into a loaf tin and bake.
- Cooking time: 60 - 75 minutes.
- Oven Temp: Gas 4 (325-350F / 160-180C).
CHOCOLATE CHIP CAKE
It's hard to believe this wonderfully moist chocolate cake starts with a cake mix and is so easy to make!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Nutrition Facts :
DATE-CHOCOLATE CHIP CAKE
Here's delicious date cake sprinkled with chocolate chip topping - a cool dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 15
Steps:
- In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm.
- In small bowl, mix all topping ingredients; set aside.
- Heat oven to 350°F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
Nutrition Facts : Calories 380, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 36 g, TransFat 0 g
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