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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Rating:
ASTREIABOYKINS (1 discussion) on Oct 11, 2011 at 02:27 PM
My children loved this cake. One of their favorites.
No Rating
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?
Comment by: grmaresa (no discussions) on Sep 4, 2011 at 10:25 AM
Jello instant pudding mix is the best and you do not make the pudding. Just add the powder to your recipe. Good luck.
Comment by: pammyd1 (1 discussion) on Sep 6, 2011 at 09:25 PM
Thank you grmaresa.
No Rating
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.
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jessplunk (1 discussion) on Apr 24, 2011 at 04:25 PM
This cake is my family's new favorite. Delish!
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PMFisher (1 discussion) on Apr 12, 2011 at 05:49 PM
Really good cake even though I changed the flavors of all the ingredients!! Used Devils Food Cake, Instant White Chocolate Pudding, White Chocolate Chips, and Walnuts ..... just used what I had in the pantry. Also, I added an extra splash of water and 1/2 cup of oil (rather than 1/3 cup) - - batter seemed too dense & dry. Glad I did - - turned out perfectly. Served with real whipped cream and a drizzle of chocolate sauce.
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JOVIANGEL (6 discussions) on Mar 28, 2011 at 03:52 PM
This was very good. My girls LOVED it.
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mrsvete (2 discussions) on Feb 11, 2011 at 07:39 AM
This was delicious! Not too sweet considering the amount of chips and brown sugar. Has anyone tried it with Splenda brown sugar?.
I didn't have enough pecans so added some walnuts to it and turned
out great. This will definitely please everyone.
I didn't have enough pecans so added some walnuts to it and turned
out great. This will definitely please everyone.
No Rating
Shana (1 discussion) on Feb 4, 2011 at 12:54 PM
Can this be made with Butter Recipe Golden? I don't have Yellow Cake mix in the house right now.
Comment by: mongo_mango (8 discussions) on Jul 14, 2011 at 08:29 PM
I think it probably can, I do that all the time with other cakes.
