Thursday, November 17, 2011

Rich Chip

 I thought today I'd share my very favorite cake box mix cake out there with you. This cake is amazing that I only make it when we're having company over or I have to bring a dessert to an event. It's so good, I don't actually want the whole thing sitting in my fridge tempting me. I think part of the reason it's so good is that the person who first made this cake sat down and thought of all the ways to add calories to a cake mix. The cake iteself is so good though that I don't add frosting (although sometimes I sprinkle on powder sugar), so maybe in the end the calories even themselves out. ;) I do plan on one day trying the recipe with a Devil's Food mix instead of a yellow cake...I'm sure that would be amazing. I took a picture of mine (how do you like my new Walmart plates?) but trust me, it tastes better than it looks!

So here's the recipe and the link to the website it's from!

Vanilla Rich Chip Cake

1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tablespoon McCormick® Pure Vanilla Extract
1 cup miniature chocolate chips 

1. Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.

2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.

3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (recipe follows), if desired.

Test Kitchen Tip: To prevent chocolate chips from sinking to bottom of pan, reserve 1 tablespoon of the dry cake mix. Toss chocolate chips in dry cake mix before stirring into the batter.

Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract until smooth. Let stand 3 minutes or until thickened. Makes 1 cup.

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