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Chocolate Chip Cookie Pound Cake

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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.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 55 Minutes
  • Servings: 12 to 16 slices
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 package (3.4 oz.) vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 10-inch Bundt® or tube pan.
  2. Combine cake mix, pudding mix, eggs, water and oil in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in chips and pecans by hand. Pour into prepared pan.
  4. Bake 40 minutes or until toothpick inserted in center comes out clean.
  5. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.

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Tips

Multiple Mini cupcakes from one box mix

Multiple Mini cupcakes from one box mix

Can I leave the raw batter out while the first batch cooks?


Almond Bark

Almond Bark

Almond bark can be used for many projects such as dipped strawberries chocolate décor for cakes and candy care packaged during the holidays. Just chop melt and spread out a 1/8 inch layer of the Almond Bark on paper. Quickly sprinkle the chocolate with your favorite garnish while it is still liquid. Example: Red and white sprinkles for Valentine’s Day. Carefully watch the chocolate as it starts to firm up. Just before it is set cut geometric shapes with a knife or cutter such as a heart in this case. Decorate your cakes and cupcakes for your unique and special event.





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