Chocolate Chocolate Chip Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
• Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
• Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
• Bake for 1 hour. Allow to cool.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

Steps:

• Mix all ingredients EXCEPT chocolate chips with a mixer.
• Add in chocolate chips and stir to distribute.
• Spray a bundt pan with cooking spray.
• Pour batter into pan and bake 325 degrees for approximately 1 hours.

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350.
• Grease a 12 cup bundt pan.
• In a large bowl, mix cake and pudding mixes, sour cream, oil, eggs and water.
• Stir in chocolate chips and pour batter into prepared pan.
• Bake for 50 to 55 minutes; tip out onto cooling rack when done.
• Serve plain, sprinkled with confectioner's sugar or drizzled with warm icing.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray bottom with cooking spray.
• In small bowl, coat chocolate chips in 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, sour cream, oil, almond extract and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Drain chopped cherries on paper towels; pat dry. Stir cherries and coated chocolate chips into batter. Pour into pan.
• Bake 31 to 37 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.