CHOCOLATE CHIP CAKE RECIPE FROM CAKE MIX - MOIST AND DELISH! | HOW I BAKE AND FREEZE CAKE LAYERS
Want to learn my secret of how to make a boxed cake taste better? In this video, I will give you a chocolate chip cake recipe using Betty Crocker cake mix. You can improve store bought cake mix with this recipe and make it taste better than bakery cake! If you're an experienced baker or just learning how to bake, this chocolate chip cake mix recipe will be a hit!
Get my FREE Birthday Cake Design Blueprint here:
Tools I used:
KITCHEN AID MIXER -
WILTON CLEAR VANILLA -
YELLOW CAKE MIX -
NESTLE CHOC CHIPS -
LOCK AND LOCK CONTAINER - (similar to mine)
SPATULA - (mine came in a set)
5 BAKING PAN -
PASTRY BRUSH -
HEATING NAILS -
PLASTIC WRAP -
Follow me on social media!
FACEBOOK:
INSTAGRAM:
PINTEREST:
Check out my website:
Please subscribe to see my new videos!
All songs used from YouTube Audio Library
Intro Song: Dive Down by VYEN
Background Song: Sunset n Beachz by Ofshane
End Song: Benji by Dyalla
If you have read all of this, thank you! I really appreciate your support!
I read all comments and try to respond the best I can. ????
Please follow me on Instagram and you can DM me the types of videos you would like to see.
Xoxo,
Karolyn
#ChocolateChipCake #CakeMixRecipe #KarolynsKakes
______________________________
Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
Thank you for coming to my channel!
Disclaimer: This description contains affiliate links that allow you to find the items mentioned in this video and support this channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in NO WAY obligated to use these links. Thank you for your support!
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
---------------------------------------------------------------
Get the Full Recipe:
Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
More Sweet Treat Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
Chocolate Fudge Bundt Cake
Dark and dreamy, our Chocolate Fudge Bundt Cake is everything a chocolate lover could want: rich and intensely chocolate-y with a moist, tender crumb, topped with a thick layer of chocolate ganache.
Visit the recipe to get started: