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
Chocolate Chip Devils Food Cake
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
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Don’t forget to pin chocolate chip devil’s food cake.
Follow us on Instagram.Follow us on Pinterest
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
