Easy Chocolate Chip Chocolate Cake
A rich and moist chocolate cake featuring chocolate chips and topped with whipped topping, perfect for chocolate lovers and suitable for casual gatherings or dessert treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Put vegetable oil in the bottom of a 9 x 12-inch pan. Tip the pan to coat the bottom and sides with oil.
- Add chocolate instant pudding, egg, topping, and water to a mixing bowl.
- Stir with a fork until well blended. Scrape sides of the pan with a spatula if needed.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 45 to 50 minutes.
- Cool the cake and serve with whipped topping.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a dash of coffee to enhance the chocolate. If you don't have chocolate instant pudding, vanilla pudding can work in a pinch, but the chocolate flavor will be less intense. Make sure to stir well to avoid lumps. You can also substitute the vegetable oil with melted butter for a different texture, similar to that in Taylor'S Brownies.
Serving Suggestions
This cake is delicious on its own but can be elevated with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with the lightness of whipped topping. For a more indulgent experience, serve it alongside a rich chocolate sauce or fresh berries. Consider pairing it with coffee or milk for a delightful afternoon treat, similar to enjoying a slice of Devil'S Food Squares.
Storage & Reheating
Once cooled, store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chocolate Chip Chocolate Cake contains roughly 26 calories, with 0g protein, 2g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular pudding instead of instant pudding?
Using regular pudding will not yield the same results, as it requires cooking and setting time. Instant pudding is key for a quick and easy preparation, allowing the cake to rise and bake properly without additional steps.
What can I use instead of vegetable oil?
You can substitute vegetable oil with canola oil or melted coconut oil for a different flavor profile. If you prefer a richer taste, melted butter is also a great option. Each will contribute a unique texture and taste to the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking and check again in a few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).