CHOCOLATE CHIP DEVIL’S FOOD CAKE

Chocolate chip devil’s food cake is delicious.

“Don’t wreck a sublime chocolate experience by feeling guilty.” ~~ Lora Brody

This great cake made from a mix with caramel frosting, nuts and chocolate chips will satisfy any chocolate lover.

Chocolate chip devil’s food cake is great for any event or occasion.

1 box Pillsbury Moist Supreme Devil’s Food cake mix with pudding in the mix
1 cup sour cream
1/2 cup oil (I used Canola)
4 eggs
1/2 cup evaporated milk
2 cups chocolate chips
1 cup nuts (optional)

Empty cake mix into a large bowl, add sour cream, eggs, oil, and milk.  Mix well with mixer. Fold in chocolate chips and nuts.  Spray bundt pan with cooking spray.  Add cake mixture to pan.  Cook in preheated 350 degree oven for 55 – 60 minutes.  Remove from oven and let cool for 10 minutes before removing from pan.  Cool completely before adding caramel frosting.

One Minute Caramel Frosting

1/2 cup light brown sugar
1/2 cup regular sugar
1/4 cup evaporated milk
1/4 cup butter or margarine
1/2 teaspoon vanilla extract

Add all ingredients except vanilla to pan and bring to a boil.  Boil for one minute, remove and add vanilla extract.   Beat with a mixer for about 2 minutes and it will begin to thicken as it cools.  Pour onto cake.  I use a small pitcher to pour the frosting on the cake.  If it gets too hard to pour, add a little milk until you get the consistency you need.

Note:  You could make this cake in a 9 x 13 and pour caramel frosting over the cake but I would double the frosting recipe.

You may also enjoy:
Butter Pecan Chocolate Chip Cake with Nutmeg Frosting
Chocolate Earthquake Cake
Mississippi Mud Cake

Print Recipe

Chocolate Chip Devils Food Cake

Easy and Delicious

Prep Time16 mins

Cook Time1 hr

Total Time1 hr 16 mins

Course: Cake

Cuisine: American, southern

Keyword: Devils Food Cake

Servings: 8 servings

Author: The Southern Lady Cooks

Ingredients

• 1 box Pillsbury Moist Supreme Devil's Food cake mix with pudding in the mix
• 1 cup sour cream
• 1/2 cup oil I used Canola
• 4 eggs
• 1/2 cup evaporated milk
• 2 cups chocolate chips
• 1 cup nuts optional

One Minute Caramel Frosting

• 1/2 cup light brown sugar
• 1/2 cup regular sugar
• 1/4 cup evaporated milk
• 1/4 cup butter or margarine
• 1/2 teaspoon vanilla extract

Instructions

• Empty cake mix into a large bowl, add sour cream, eggs, oil, and milk.  Mix well with mixer. Fold in chocolate chips and nuts.  Spray bundt pan with cooking spray.  Add cake mixture to pan.  Cook in preheated 350 degree oven for 55 - 60 minutes.  Remove from oven and let cool for 10 minutes before removing from pan.  Cool completely before adding caramel frosting.

One Minute Caramel Frosting Instructions

• Add all ingredients except vanilla to pan and bring to a boil.  Boil for one minute, remove and add vanilla extract.   Beat with a mixer for about 2 minutes and it will begin to thicken as it cools.  Pour onto cake.  I use a small pitcher to pour the frosting on the cake.  If it gets too hard to pour, add a little milk until you get the consistency you need.

Notes

Note:  You could make this cake in a 9 x 13 and pour caramel frosting over the cake but I would double the frosting recipe.

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