Chocolate Chip Cake

Sorry that my blog posts are sparse as of late. . . I am in the midst of a job hunt. Force this onto a heavy workload and Christmas, and there’s not been much time to write.

With little time to write or cook, I’ve turned to my tried and true recipes like this Chocolate Chip Cake. I made one recently for my ladies Sunday School class, and my mother-in-law Lorene made it for our Thanksgiving feast.  (The secret to this cake is to make sure you use milk chocolate chips instead of semi-sweet chips as specified in other recipes. You can use either a yellow cake mix or devil’s food as a base, depending on how chocolate-deprived you feel.)

Enjoy a warm slice of it with a glass of milk soon, okay?

Lookin’ up,




Chocolate Chip Cake


  • 1 package yellow or devil's food cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix (yes, I know the cake mix already has pudding in it. The second pudding make it extra moist!)
  • 1 cup 2% milk
  • 1 cup canola oil
  • 4 eggs
  • 1 cup milk chocolate chips (NOT semi-sweet)
  • 2 tablespoons confectioners' sugar


  1. In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Sieve confectioner's sugar over cake. Yield: 12 servings.
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