Chocolate Chip Cake
This is my Meme’s recipe. I first made this for Nick’s birthday in 2025.
The cake is pretty dense like a brownie and it is perfect with this butter cream icing. I didn’t double the icing, but made an extra 1/2 because the cake was so thick. I changed the recipe to reflect this. (The original measurements are 3/4 cup butter, 1 pkg cream cheese, 1 box powdered sugar, 1 tsp vanilla, and 1/2 cup nuts.)
Ingredients
Cake:
1 box yellow cake mix
1 (4-serving size) vanilla instant pudding
1/2 cup melted butter
1 cup milk
3 eggs
1 cup sour cream
1 12-oz. package semisweet chocolate chips
1 cup chopped pecans, optional
10-12 squares semi-sweet chocolate, shaved (use a potato peeler!), reserving some for topping
Icing:
1 cup butter
1 1/2 (8-oz.) packages cream cheese, softened
1 1/2 boxes powdered sugar
2 teaspoons vanilla
1 cup chopped pecans, if desired
Preheat oven to 350F.
For cake, combine first 6 ingredients and beat until smooth – batter will be stiff. Fold in remaining ingredients, reserving enough shaved chocolate for garnish. Pour into greased 9×13-inch pan and bake 45 minutes. Cool.
For icing, combine all ingredients and mix on medium thoroughly. Next, (add whisk attachment if you’re using a stand mixer) and whip on high for about a minute or two to make it fluffy. Spread on top of cooled cake and sprinkle with
shaved chocolate. Refrigerate.