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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Cake Recipe

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This recipe for Chocolate Chip Cake is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines Devils Food Cake Mix
1 pkg mini semi-sweet morsels.
1 pint heavy whipping cream
1/2 c. sugar
1 T. vanilla

Directions:
Directions:
Make the cake as per the directions and pour into three 9 inch cake pans. Divide half the chocolate chips out and place them equal amounts into each of the cake pans with the batter. Bake until done. When the cakes are removed from the oven let cool 5 minutes, turn out and immediately sprinkle the tops with the remaining chocolate chips. They should melt slightly, if they do not melt place cakes back into warm oven for a few minutes until chips begin to melt. Let cakes cool.

Once cakes are completely cooled frost with whipped cream frosting. Whip the whipping cream while adding the sugar slowly. Beat until stiff peaks are produced. Add vanilla at the end and mix thoroughly. Frost cake and refrigerate.

Personal Notes:
Personal Notes:
This is an absolute favorite for any chocolate lover.

 

 

 

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