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By Root 1122 0

your family. My kids absolutely adore this cake, and who wouldn’t? It is packed with miniature chocolate chips—and I mean packed. I don’t like to waste the end of the bag, the can, the you name it, so this cake contains plenty of chips. What you don’t fold into the batter you sprinkle on top of the frosted cake. A nice keeper, the cake is moist enough to bake the day ahead of the birthday and store on the kitchen counter in a cool kitchen or covered in the fridge if the kitchen is warm.

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (12 ounces; 2 cups) miniature semisweet chocolate chips

1 package (18.25 ounces) plain yellow cake mix or vanilla cake mix with pudding

1 package (3.4 ounces) vanilla instant pudding mix, if using a plain cake mix

1 cup milk

2/3 cup vegetable oil

1 teaspoon pure vanilla extract

4 large eggs

Chocolate Cream Cheese Frosting (page 473)

serves:

12 to 16

prep:

20 minutes

bake:

33 to 37 minutes

cool:

30 minutes

Plain Mix or Pudding in the Mix?

With the chocolate chip layer cake you have the choice to use whatever mix is on the store shelf. Choose your favorite yellow or vanilla cake mix. If the mix is plain, add a package—or half a package—of vanilla instant pudding mix. If it contains pudding, don’t add any pudding mix.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Measure ¼ cup of the chocolate chips and set these aside for garnish.

3. Place the cake mix, pudding mix, if using, milk, oil, vanilla, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 to 45 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until combined, about 1½ minutes longer. Fold in the remaining 1½ cups of chocolate chips. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

4. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 33 to 37 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.

5. Meanwhile, prepare the Chocolate Cream Cheese Frosting.

6. To assemble the cake, transfer one layer, right side up, to a serving platter. Spread the top with a generous cup of the frosting. Place the second layer, right side up, on top of the first and frost the top and side of the cake working with smooth, clean strokes. Sprinkle the reserved ¼ cup of chocolate chips over the cake, when the frosting has just been spread so that the chocolate chips will stick to the top of the cake.

Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, in the refrigerator for up to one week. If your kitchen is cool, you can store this and other cakes with cream cheese frosting on the counter