Phyllis Buchsbaum'S Chocolate Chip Cake
A rich chocolate chip cake featuring moist yellow cake layers, chocolate chips, and grated sweet chocolate, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Grease well and flour a Bundt pan.
- Preheat oven to 350°F (175°C).
- Combine cake mix, milk, oil, eggs, and dry pudding in a mixing bowl.
- Beat until well blended.
- Coat chocolate chips with flour and fold them and grated chocolate into the batter.
- Pour the batter into the prepared Bundt pan.
- Bake at 350°F (175°C) for 50 to 60 minutes, until a toothpick inserted into the center comes out dry.
- Cool the cake and remove from the pan.
- Sprinkle the top with confectioners' sugar.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have German sweet chocolate, semi-sweet chocolate can be a good substitute. To prevent the chocolate chips from sinking, coat them lightly in flour before folding them into the batter. This cake is a delightful treat alongside a cup of coffee or tea, making it perfect for gatherings.
Serving Suggestions
This Chocolate Chip Cake is wonderful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also pair it with a side of fresh fruit for a balanced dessert. For an extra touch, drizzle some chocolate sauce over the top or serve it with coffee to enhance the chocolate flavor. It pairs beautifully with Grandma's White Cookies.
Storage & Reheating
Store any leftover 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, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to three months. To reheat, simply microwave a slice for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Phyllis Buchsbaum'S Chocolate Chip Cake contains roughly 387 calories, with 6g protein, 57g carbohydrates, and 16g fat. It is a good source of iron (14% of the Daily Value), calcium (14% of the Daily Value), and protein (12% of the Daily Value).
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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it is stored properly in an airtight container to maintain its moisture. You can also freeze the cake and thaw it overnight in the refrigerator when ready to serve.
What can I use instead of yellow cake mix?
If you don't have yellow cake mix, you can make a homemade version using equal parts all-purpose flour, sugar, baking powder, and a pinch of salt. Adjust the wet ingredients accordingly to match the consistency of the cake mix.
Can I use different types of chocolate chips?
Absolutely! Feel free to mix in dark, milk, or even white chocolate chips based on your preference. Just remember that each type will bring its own unique flavor to the cake.
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).