This may come as a shock to you, but I don’t like pumpkin pie. Consequently, when Thanksgiving rolls around there isn’t always a dessert I like, so I’ve taken to fending for myself and making something I know I’ll enjoy. Because, come on, regardless of how full you are from turkey and stuffing, you still need dessert.
This year I decided to make Chocolate Chip Cake.
I’ve made it before and it’s both really good and really easy. And, despite what the title of this post says, it’s a perfect dessert for any time of the year!
Chocolate Chip Cake
1 Yellow Cake Mix
1 cup milk
1 cup vegetable oil
1 cup mini chocolate chips
5 Tablespoons grated German chocolate baking chocolate (3 for cake, 2 for garnish)
2 Tablespoons Confectioner’s Sugar (For garnish)
1. Combine the cake mix, the milk, vegetable oil, and eggs.
2. Blend the ingredients on a low setting for 30 seconds. Then beat the ingredients on a medium setting for 2 minutes.
3. Grate approximately 5 tablespoons of the German Chocolate baking chocolate. Add 3 Tablespoons to the other ingredients and save the remaining 2 Tablespoons for later.
4. Add the mini chocolate chips to the mixture.
5. Blend the German chocolate and the mini chocolate chips in to the rest of the ingredients, beating on low for 30 seconds.
6. Pour the batter into a greased bundt pan.
7. Bake for 55 minutes at 350 degrees.
8. Allow cake to cool and then remove it from the pan, placing it on a plate.
9. Mix the remaining grated chocolate to the confectioner’s sugar. Sprinkle the mixture over the cake.