CHOCOLATE CHIP POUND CAKE WITH YELLOW CAKE MIX RECIPES

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CHOCOLATE CHIP CAKE RECIPE | MY CAKE SCHOOL



Chocolate Chip Cake Recipe | My Cake School image

This homemade Chocolate Chip Cake recipe has all of the flavors that you love in a chocolate chip cookie. You'll love the hint of brown sugar flavor!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 10

2 3/4 cup (332 g) all purpose flour
1 1/2 cups (325 g) light brown sugar (packed into the cup)
1 1/2 teaspoons (7 g) baking powder
1/2 teaspoon (3 g) baking soda
1/2 teaspoon 3 g) salt
10 Tablespoons (1 1/4 sticks) (141 g) unsalted butter.... softened (do not microwave). I cut the butter into 1/2 inch slices onto waxed paper to soften a short while before needed.
3 large eggs
1 1/3 cup (302 g) buttermilk (low fat or full fat)
2 teaspoons (8 g) vanilla
1 cup (170 g) mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees, grease and flour two 8 inch round cake pans
  • In the bowl of your mixer add the dry ingredients, flour, sugar, baking powder, baking soda and salt. Hand whisk for at least 30 seconds so the ingredients are well combined.
  • In a separate bowl, add the eggs, buttermilk and vanilla. Stir with a fork to combine.
  • With the mixer on low speed gradually add the slices of butter, a few pieces at a time. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the bottom and sides of the bowl.
  • Add 1/2 of the egg mixture, beating at medium ( do not beat above medium ) for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
  • Fold in the chocolate chips
  • Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • Let the cake cool in the pans 10 minutes, then turn out.
  • Makes 7 cups batter
  • Will hold up to fondantThis recipe works well for cupcakes, they will have very little dome.

EGGNOG POUND CAKE RECIPE: HOW TO MAKE IT



Eggnog Pound Cake Recipe: How to Make It image

When you're having company, this cake—served with a custard sauce and a dash of nutmeg—inspires oohs and aahs.

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 20 servings.

Number Of Ingredients 16

1 package yellow cake mix (regular size)
1-1/4 cups eggnog
3 large eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1/2 to 1 teaspoon vanilla extract
CREAMY CUSTARD SAUCE:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup whole milk
1 large egg yolk, beaten
1 teaspoon butter
1/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
Additional nutmeg, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.

Nutrition Facts : Calories 206 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 244mg sodium, CarbohydrateContent 26g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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