Chocolate Chip Cake

My friend Angel gave me this recipe and said it's no-fail, really moist, and easy to make. I agree!

1 box yellow cake mix
1 4 oz box chocolate instant pudding mix
3 eggs
8 oz sour cream
3/4 cup oil
3/4 cup water
6 oz chocolate chips

Heat oven to 350 degrees. Mix all ingredients except chocolate chips. Beat for 2 minutes. Fold in chocolate chips. Bake in Bundt pan for 45 minutes (or until toothpick comes out clean, may take closer to an hour). Cool for 10 minutes in pan.
I usually serve it as is (no frosting), but sometimes I pour a little caramel sauce and chopped nuts on top of the whole cake, or dust each serving with powdered sugar.

Chocolate cake with icing

Cake
2 c. sugar 2 c. flour
1 stick margarine ½ c. Crisco
4 T. cocoa 1 c. water
½ c. buttermilk 2 eggs
1 t. soda 1 t. vanilla
1 t. cinnamon
Mix together sugar and flour into a large bowl. Put margarine, Crisco, cocoa and water into saucepan. Bring to a rapid boil, while stirring constantly. Pour over flour and sugar. Stir well. Add buttermilk, eggs, vanilla, cinnamon, and soda. Mix well. Bake in 16x11 sheet pan for 20 min. at 400. Spread soft chocolate icing over cake.

Soft Chocolate Icing
1 stick margarine
4 T. cocoa
6 T. milk
1 T. vanilla
1 box powdered sugar
1 c. finely chopped pecans(optional)
Melt together margarine, cocoa and milk. Bring to
Boil and remove from heat. Add powdered sugar,
vanilla and pecans. Beat well and spread on cake
is still hot.

Pumpkin Chocolate Chip Cake

This is the recipe Tanya made for Kristen's shower last week. So good!!!

1 pkg plain yellow cake mix
1 15oz can pumpkin
1/4 cup water
2 lg. eggs
2 tsp. pumpkin pie spice
2tsp. baking soda
1 cup semisweet chocolate chips
1 cup finely chopped pecans (optional, I never use these)
1 tbsp confectioners' sugar for garnish

1. preheat oven to 350. Lightly mist a bunt pan with vegetable oil spray.
2. Place cake mix, pumpkin, water, eggs, pumpkin pie spice, and baking soda in a lg. mixing bowl. Blend with a mixer on low for 1 min. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the speed to med. and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips & pecans, making sure they are well distributed throughout the batter. Spoon the batter into the prepared pan, smoothing it out with the spatula. Place pan in the oven
3. Bake until lightly browned and springs back when lightly pressed with your finger, 42-46 minutes.. Remove the pan from the oven and place on a wire rack for 20 minutes. Run a long sharp knife around the edge of the cake & invert it onto a rack to cool completely, 20 minutes more.

*if you plan to ice the cake you may want to eliminate the Chocolate chips. I use cream cheese frosting and color it orange with food coloring. You can stick an ice cream cone in the center and ice it brown. *

This cake can be stored for up to 1 week in a cake savor

Blueberry Pound Cake

1butter cake mix
1 (8-oz.) pkg. cream cheese
3 eggs1 stick butter, melted
3 T. sugar
2 C. fresh blueberries
1 can of cream cheese or vanilla icing
Preheat oven to 350°F. With mixer, beat the cream cheese, then add eggs and beat well. Add melted margarine and sugar. Add dry cake mix and mix until well blended. With large spoon or spatula, gently fold in blueberries. Grease and flour tube or Bundt pan. Bake in 350°F. oven for 38-45 minutes or until toothpick inserted in center comes out clean. Drizzle warm icing over the cake to serve.