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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

Fiber never was so easy to enjoy

Fiber never was so easy to enjoy

I sub in 1 cup of milled flax seed into Simple Mornings Triple Chocolate Muffin Mix and use 1 cup water instead of using the eggs, oil and water on the box. Makes for a great way to enjoy fiber and I swear it has helped me lose weight! Be careful not to over bake! I do add more chocolate chips too...


Double Bagging

Double Bagging

Have you ever bake a cupcake with a fancy liner? But then the color of your cupcake bled right through? Double bag it! Just simply bake your cupcakes with a white liner, when cooled, add your second.





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