If you’re like me you’re always looking for simple dessert recipes to make last minute but taste like they took hours. While I was looking for something to whip up for a last minute party I came across this recipe for a Chocolate Chip Cake from The Life of the Party cookbook. I scanned the ingredients and thought it sounded perfect for what I needed and looked simple enough.
After running to the store I got out my mixer, a few bowls and a bundt cake pan and went to work. I was surprised how easy the prep work was. All in all it took about 15 minutes. Once in the bundt pan I placed it in the oven and checked back in on it at the 45-minute mark. It needed a little more time so after 50 minutes, the toothpick came out clean and then I just had to wait for it to cool. I let the cake cool for about 30 minutes before transferring it to the wire rack. I flipped the pan upside down on the rack so as it cooled it would loosen from the pan. After it cooled, I found a pretty spring plate to serve it on and sprinkled it with some confectioner’s sugar and, voila!
This cake will surprise you with its moist texture and rich chocolate flavor that comes from two different types of chocolate (yes, two kinds of chocolate!). The ingredients are simple enough you may want to stock up on the dry goods to keep on hand.
Chocolate Chip Cake
1/2 cup vegetable oil
1 (2-layer) yellow cake mix
1 (4 ounce) package vanilla instant pudding mix
4 ounces semisweet chocolate, grated
1 cup chocolate chips
Beat the eggs, water and oil in a mixing bowl. Add the cake mix and pudding gradually, beating for 2 minutes. Stir in the grated chocolate and chocolate chips. Pour into a greased bundt pan. Bake at 350 degrees for 45-55 minutes. Cool on a wire rack. Invert onto a serving plate. Sprinkle with confectioner’s sugar.