Head's up all you chocolate chip cookie lovers. This Chocolate Chip Cookie Cake recipe is so packed with semisweet chocolate chips, you can have your Duncan Hines Classic Yellow Cake and cookie-taste too.
- 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 (12 oz) pkg semi-sweet chocolate chips
- 1 1/2 cups finely chopped pecans
- confectioners' sugar, for garnish
- Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan.
- Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.
- Invert onto serving plate. Cool completely. Dust with confectioners', sugar if desired.
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megmully (1 discussion) on Apr 6, 2013 at 07:12 PM
I dont have any pudding on hand, is there any substitutions that can be made? Thanks
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elaine.simon.14 (1 discussion) on Nov 8, 2012 at 06:32 PM
has anyone tried this with white cake mix?
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Harriette (1 discussion) on Sep 10, 2012 at 10:09 AM
The only pudding I have on is a 5.1 oz. Will this work?
I only have a 5.1oz. box of pudding. Will this work?
I only have a 5.1oz. box of pudding. Will this work?
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Shawn.L.FoxMcCrea (1 discussion) on May 18, 2012 at 11:04 AM
This was a big hit ! I did add 1/4 cup extra waterand used chocolate cake mix and chocolate pudding also used walnuts instead :)
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jennifer.cisler.3 (1 discussion) on May 15, 2012 at 06:15 PM
I do not have a bundt pan, I have loaf pans, 8 inch round pans, 13x9 pan, any suggestions on which one I can use?
Comment by: Shawn.L.FoxMcCrea (1 discussion) on May 18, 2012 at 11:04 AM
im sure any thing would work!
Comment by: Holly 1955 (no discussions) on Jul 29, 2012 at 08:02 PM
Use what every size pan you want. Remember you are making a fullsize cake. Bundt is my favorite, yet this is such a good basic recipe that it makes any cake better.
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ASTREIABOYKINS (1 discussion) on Oct 11, 2011 at 02:27 PM
My children loved this cake. One of their favorites.
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pammyd1 (1 discussion) on Sep 2, 2011 at 12:57 PM
I am new to this site and baking as well. I was hoping someone could answer a couple of questions for me, when the recipe calls for instant pudding and pie filling, will Jello Instant pudding mix do (are they the same)? Also, do you just add the dry pudding mix, or do you make the pudding according to the package instructions before adding it to the mixture?
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Aidanmom (2 discussions) on Aug 21, 2011 at 07:25 PM
This is a great cake! Add a cup of sour cream and it is very moist!
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jehebert (1 discussion) on Jul 6, 2011 at 12:17 PM
I made this last night and used the 1/2 cup oil and 1 cup sour cream. However I had to add water and applesauce and it was still dry to me. I will try again, but next time with more liquid and bake less and it was over done :(
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swpreville (1 discussion) on Jun 17, 2011 at 12:56 PM
I have made the choclate chip (pound) cake for many yrs. I use the butter yellow cake plus I use french vanilla pudding and sour cream; no nuts. This cake recipe was in the local newspaper. Also do not cool the cake in the pan for 25min. ; cool for 5-10 min. I use 1cup of sour cream and less water. Great cake.
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Luckey2 (1 discussion) on Jun 17, 2011 at 12:42 PM
I have made this recipe for years except mine calls for 1/2 cup oil and 8 oz of sour cream instead of 1 cup water and 1/3 cup oil. The sour cream makes it very moist and yummy. I've also added a powdered sugar glaze on top sometimes.
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leahbaby82 (2 discussions) on Jun 14, 2011 at 09:49 AM
This is a wonderful recipe and is very easy. I used mini chips tossed in a bit of flour and they stayed perfectly throughout the cake. I also made it a second time as mini cupcakes for a ladies luncheon and were the delightful bite size decadence.
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grandma26 (2 discussions) on May 30, 2011 at 03:59 PM
I'm making this cake again for my grandaughter's 8th birthday. She loves chocolate anything! You can change the recipe up with any flavor cake mix, pudding, or chips you want and it's still delicious! My secret to fluffy cakes is that I mix the plain cake mix for 2 to 3 minutes on low speed before adding any ingredients. This adds air to the mix sort of like sifting it. It always makes my cakes tall and fluffy.
Comment by: Sandra411 (1 discussion) on Mar 17, 2012 at 07:02 AM
What a great tip - it works, and thank you !!
