Recipe by Lil
"I make it with a Butterscotch Filling and a Chocolate Glaze."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
1 1/2 cups
whole wheat flour
2 1/2 teaspoons
1 1/2 teaspoons
semisweet chocolate chips
I made this for a neighbor kid's birhtday. It was a hit. I did change it a little. I used a bundt pan and baked it for about 45 minutes and instead of greasing and flouring, I greased and sugared. It was just regular white sugar, but it left a pretty (and tasty) crust.
Been looking for a good recipe for awhile, and this wasn't it. Yes it tasted of chocolate, but that's about it, the 'cake' part was completely unimpressive. I had to compensate by putting a layer of caramel between the layers and then topping the whole thing with ganache. Those additions were great but I'll keep searching for a "GOOD" chocolate chip cake recipe.
This cake was ok. If you really want a chocolate chip cake, then it's a good recipe. I was just not fully committed to the idea. Plus, the recommended frosting didn't work very well, and the whole mess was just TOO chocolate-y. Some liked it. I won't make it again, but that's mostly because I like to try new things.
I made this for my husband's birthday as he was wanting a chocolate chip cake. It's a good cake, but it is rather heavy. I ended up using the Cool Whipped Frosting from this site with it, which worked out well as I think anything else would have made the cake way too rich. It was enjoyed by the whole family, but definitely keep in mind that it's a heavy, rich cake. I think it would probably make good muffins/cupcakes dur to its denseness, but I haven't actually tried it as such yet, so I have no idea how they'd end up baking. I would recommend it as long as you aren't expecting a light, fluffy style cake.
This cake, for one thing, is very rich. I wouldn't recommend using anymore chocolate on it ie: frosting or filling. Instrad, I just used vanilla frosting on it and it turned out great!
After reading other reviews, I made some changes to this recipe. I decreased the amount of baking powder to 2 tsp and added a teaspoon of cinnamon to the dry ingredients. I baked it in a bundt pan, and buttered and cinnamon-sugared the pan instead of butter and flouring it. This posed a problem, as half the cake stuck & I was going to take a picture of it to put on here! I used Ghiradelli dark chocolate chips, chopped up-- it was delicious!
I'm torn between giving 4 or 5 stars. It was very good, but a bit heavy on the baking powder. It affects the taste, more so as leftovers. I made a simple icing (2T butter creamed with 1 c powdered sugar, then whisked 2 T milk into it) which worked well. Served it with vanilla ice cream. I would like to try it again with less baking powder. I'll try to remember to edit this review after I tinker a bit. However, I do think this was a good cake, and did not taste "healthy" despite the wheat flour. I got compliments from family & guests! And that's why I voted 5 stars instead of 4.
We baked this one 3 weeks ago. My son just requested this for his birthday! It must be good! I put chocolate pudding in the middle and frost with chocolate frosting.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 147
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make the best cupcake ever!
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!
See how to make moist, rich chocolate cake.