Recipe by Bobbie Kaye Bellamy
"A rich butter cake with chocolate chips. Frost it with Cream Cheese or Sour Cream frosting."
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1 (18.25 ounce) package
butter cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
semisweet chocolate chips
a tip about this cake-It tastes MUCH better the day after it is baked.
I found this recipe to have a little too much of an egg bread texture to it rather than a cake like characteristic. For the added calories I would rather just stick to a box of cake mix.
This cake was super-easy, and very very good. Based on other people's suggestions, I mixed in most of the chocolate chips into the batter, then sprinkled the remaining 1/2 cup or so on top of the mixtures in the pan, and it turned out great: the cake looked very inviting :)
I have made this cake several times now and each time I am flooded with requests for the recipe. I make it in a HUGE 11X11 square pan, freeze it overnight then cut it into two layers. I fill it with a fudge filling and use the cream cheese frosting. It is absolutely delicious, a tradition now for our family on special occasions. I also made it for a baby shower and the nice white cream cheese frosting made a beautiful backdrop for decorating.
The cake tasted good & I think I would make it again without chocolate chips. They dominated the cake, but overall, this is a good recipe..
Uh, I'm not sure about this recipe.... Made 12 jumbo chocolate (Betty Crocker chocolate fudge) frosted cupcakes last night. I've been eyeing this recipe for a while and am glad I finally got around to trying it, but I do wish the end product tuned out differently. Don't get me wrong... these were good, just not GREAT. For one, there are WAAAY, WAAAY too many chocolate chips in the batter. Every bite (I HAD to try one before sending my bf to work with the rest!) was overwhelmingly chocolaty - and that's not a good thing in this instance, IMHO. I also must agree with fellow reviewer Trcia Jaeger. The "extra" ingredients are a waste if for none other than contributing to the cake's incredibly moist texture (which is a plus). All in all, this is a nice, basic butter cake recipe, but I do believe it is IMPERATIVE to decrease the amount of chocolate chips by at least a cup!!! Thanks for sharing your idea Bobbie :)
Very moist, rich, & easy! I made these into cupcakes (for convience). They were well liked around here. Thanks Bobbie Kaye!
I made this cake with chocolate everything and it was a great chocolate fix. Could used to set a day before frosting although I don't think it needs it. Anna H.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 243
** Calories from Fat: 117
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