- ½ cup butter or margarine
- ⅔ cup cocoa
- 3 cups powdered sugar
- ⅓ cup milk
- 1 tsp vanilla
Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Add vanilla.
Prepare cake pan and preheat oven to 350°. Blend cake mix, pudding mix, eggs, sour cream, water and vegetable oil with mixer on low for 1 minute. Increase to medium and beat 2-3 minutes more. Batter should look thick and well combined. Fold in chocolate chips. Pour into pan. Place on center rack in oven and bake 45-50 minutes until cake springs back when lightly touched and just starts to pull away from sides of pan. Cool on wire rack for 20 minutes. Invert on rack to finish cooling.
Notes: To freeze: Wrap in foil up to 6 months. Don’t use pudding-in-mix cake mix.
From The Cake Mix Doctor
Note: chocolate needs to cool – prepare ahead of time!
Melt semisweet chocolate and butter, stirring frequently, until smooth. Remove from heat and cool.
Preheat oven to 325°. In small bowl, combine flour, cocoa, baking powder and salt. In large bowl, beat eggs and sugar at medium speed until light and lemon-colored, about 2 minutes, frequently scraping bowl. Reduce speed to low.
Add cooled chocolate mixture, flour mixture, and vanilla. Beat just until blended. Increase speed to medium. Beat 2 minutes. Stir in pecans and chocolate chips
Drop batter by rounded teaspoon, 2” apart, on cookie sheets. Spread batter into 2” rounds. Bake until tops are shiny and cracked, about 13 minutes. Cool 10 minutes on cookie sheet before cooling on rack.
Cream together butter and sugar until fluffy. Combine flour, cocoa, baking soda and salt. Add flour mixture, eggs and buttermilk to butter mixture, beating at low speed just until mixed. Stir in chocolate chips. Spoon into muffins tins. Bake at 350 for 15-18 minutes.
Blend cream cheese and butter in large bowl on low speed until combined, 30 seconds. Add cocoa, vanilla, and powdered sugar. Blend on low until ingredients are moistened, 30 seconds. Increase speed to medium and beat until frosting is fluffy, 2 minutes more.
Use with Chocolate Better than ? Cake
In large mixing bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla. Mix well. Combine flour, baking soda, baking powder and salt. Gradually add to creamed mixture. Mix well. Fold in chocolate chips. Spoon about one tablespoon of batter into each greased or paper-lined mini-muffin cup. Bake at 375° for 10-13 minutes. Cool in pan 10 minutes before moving to wire rack.
In large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13x9x2 baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.
From Taste of Home
Lightly mist a 10″ tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set pan aside.
Place 2 T cake mix, chocolate chips, and pecans in a small bowl. Stir and set aside.
Place remaining cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl. Blend on low speed for 1 minute. Stop and scrape down sides of bowl. Increase speed to medium and beat 2-3 minutes more. The batter should be thick and well-blended. Fold in chocolate chip and pecan mixture until it is well distributed. Pour batter into prepared pan, smoothing the top with spatula.
Bake until cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50-55 minutes. Let cake cool in pan on wire rack for 15 minutes. Run a knife around the edge of the cake and invert it on a serving platter, allowing it to cool 20 minutes more.
Notes: The chocolate chips and pecans are well suspended in this cake. A stiff batter and the extra step of tossing the chips and nuts with a little cake mix (as you would flour them in a from-scratch recipe) prevents them from sinking to the bottom of the pan.
Great with Chocolate Cream Cheese Frosting
From The Cake Mix Doctor
Melt chocolate chips and peanut butter together. If using, stir in peanuts. Add cereal and stir until well-coated. Coat with powdered sugar.