STACEYS CHIPS RECIPES

Steps:

• "Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist a 10-inch tube pan for 3 8-inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour. Set the pan aside. Break the German chocolate bar into 4 pieces. Grate the bar using a food processor or a hand grater until the bar is finely grated. Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer at low speed for 1 minute. Stop the machine, fold in the grated chocolate, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes, scraping the sides down again if needed. Fold in the chocolate chips. The batter should look well blended and the chocolate chips should be evenly distributed. Pour the batter into the prepared tube pan or divide it equally in the loaf pans, smoothing it out with the rubber spatula. Place the pan(s) in the oven. Bake the cake until it is golden brown and springs bake when lightly pressed with your finger, 59-60 minutes for a tuba pan or 50-52 minutes for loaf pans. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes or more, then serve. Cool loaves out of the pans, on their sides. Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, up to 6 months. Thaw the cake overnight on the counter before serving. "

Steps:

• "Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist a 10-inch tube pan for 3 8-inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour. Set the pan aside. Break the German chocolate bar into 4 pieces. Grate the bar using a food processor or a hand grater until the bar is finely grated. Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer at low speed for 1 minute. Stop the machine, fold in the grated chocolate, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes, scraping the sides down again if needed. Fold in the chocolate chips. The batter should look well blended and the chocolate chips should be evenly distributed. Pour the batter into the prepared tube pan or divide it equally in the loaf pans, smoothing it out with the rubber spatula. Place the pan(s) in the oven. Bake the cake until it is golden brown and springs bake when lightly pressed with your finger, 59-60 minutes for a tuba pan or 50-52 minutes for loaf pans. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes or more, then serve. Cool loaves out of the pans, on their sides. Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, up to 6 months. Thaw the cake overnight on the counter before serving. "