Triple decadence! Duncan Hines Classic Yellow Cake, chunky chocolate chips, crunchy pecans and creamy vanilla pudding...you're really going to love this Chocolate Chip Layer Cake! Why not garnish with extra pecan halves?
- 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 sour cream
- 1/2 cup vegetable oil
- 1 cup semi-sweet chocolate chips
- 1 oz unsweetened chocolate
- 1/2 cup chopped pecans
- 1 (8 oz) container frozen non-dairy whipped topping, thawed
- 1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting
- pecan halves
- Preheat oven to 350 °F. Grease and flour three 9-inch round cake pans.
- For cake, combine cake mix, pudding mix, eggs, sour cream and oil. Beat at medium speed with electric mixer for 2 minutes. Stir in chocolate chips, grated chocolate and chopped pecans. Divide into pans. Bake at 350 °F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely.
- To assemble, place layer on serving plate. Spread half the whipped topping over cake. Repeat with remaining layers and whipped topping, leaving top plain. Frost sides and top with frosting. Garnish with pecan halves, if desired. Refrigerate until ready to serve.
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mongo_mango (8 discussions) on Jun 27, 2011 at 11:57 AM
i think i will bake this without unsweetened choco. and no pecans
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PCJAE (1 discussion) on Apr 17, 2010 at 09:58 PM
We thought this cake was very good. I didn't add the pecans, but I kept the rest of the ingredients as listed. I used two dark coated nonstick pans and one airbake pan - all 9" size. When I use the dark coated pans I always bake at 325. The cakes were done in 37 minutes. After the first 20 minutes I rotated the pans around because the back of my oven bakes hotter than the front. We all loved it!
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bk4me (1 discussion) on Mar 14, 2010 at 10:02 PM
This recipe was good but batter was very thick, you need to add 1/2 cup of water to it as well...
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perfume (17 discussions) on Feb 21, 2010 at 10:20 AM
I used milk instead of sour cream and 1 cup oil instead of 1/2 cup. I didn't use nuts and I frosted it with a chocolate icing. It was great! I baked it at 350 degrees for 33 minutes. I also made just 2 layers and not three. I used mini chocolate chips.
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deelynn16 (1 discussion) on Jan 25, 2010 at 08:37 PM
This cake was not a hit. The chips didn't have that soft texture that baked chips normally do and the unsweetened chocolate wasn't even noticeable. I baked my cakes in high quality pans in a WELL regulated oven.. and the edges came out almost crispy but the center was moist. My search for an excellent Chocolate chip cake made from a mix continues. If you have one please post it!
