Shelly's Recipe

CHOCOLATE CHIP CAKE

Category: Cakes from Cake Mixes

1 bar (4 oz) German chocolate
1 box plain yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 cup semisweet chocolate chips

Place a rack in the center of the oven and preheat oven to 325. Lightly mist a 10 inch tube pan (or three 8 inch loaf pans) with vegetable oil spray, and then dust with flour. Shake out the excess flour. Set aside.

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 aside grated chocolate.

Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend 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 down the sides 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 among the loaf pans), smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58 to 60 minutes for a tube pan, 50 to 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 is right side up. Allow the cake to cool completely, 30 minutes more, and then serve. (Cool loaves out of the pans, on their sides.)