Chocolate “Chip” Cake – a delicious recipe with chocolate cake mix, eggs, water, vegetable oil, kosher salt, containers whipped chocolate frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Lightly coat 2 (8-inch) round cake pans with baking spray. Beat together cake mix, eggs, water, oil, and salt with an electric mixer at medium speed until smooth and well blended, about 3 minutes. Divide batter evenly between prepared cake pans; bake in preheated oven until a wooden pick inserted comes out clean, about 26 minutes. Let cool in pans on a wire rack for 10 minutes. Invert cakes onto wire rack to cool completely, about 20 more minutes.
2
Trim rounded tops off of the cake layers to create flat, even surfaces. Place 1 cake round on cake plate; spread half of 1 container of frosting along top and sides of cake. Remove 3 to 5 whole chips from bag; reserve for garnish. Place remaining chips in a ziplock plastic bag, and crush well. Sprinkle 1 cup of the chip crumbs evenly on top of frosted cake round. Place second cake on top of crushed chips. Spread remaining frosting over top and sides of cake in an even layer.
3
Lightly press remaining chip crumbs around bottom half of cake and along edges of top. Garnish with reserved whole chips in top center of the cake. Cut into 10 slices. Enjoy immediately.
792
kcal
Calories
61
g
Fat
48
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (15.25-oz.) box chocolate cake mix, 3 large eggs, 1 1/4 cup water, 1/2 cup vegetable oil, and more.
Yes, Chocolate “Chip” Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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