Chocolate Chip Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1 box devils food cake mix
1 package (4 servings) chocolate instant pudding
1 cup butter or margarine, room temperature
2 cups sour cream
5 large eggs
1 teaspoon vanilla extract
2 teaspoon almond extract
2 cups semi sweet miniature chocolate chips
Preheat oven to 350°F. Grease pan(s) using Pan Release.
In a large mixing bowl, combine cake mix, instant pudding, butter, sour cream, eggs, extracts. Mix on low speed for 30 seconds. Scrape bowl. Mix on medium speed for two minutes until well blended. Then fold in chocolate chips until blended.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
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